Baked Creole Chicken Tenders
We always go on a ski trip every year. Nothing fancy, just to North Carolina or West Virginia. We have fun in the slush and snow. Because of the weather this year we postponed our trip until the third week of January which is historically usually the guaranteed best time to go.
I told my husband then I bet we’ll have a crazy snow storm in the middle of March and we should just wait to go at Spring Break. He’s known me long enough to know I was probably right, but as crazy as it sounded, he opted to go in January. But now as this crazy winter storm passes through, I wish we had went with my gut, but oh well, we were sick this week anyway. Funny how things just always kind work out.
Because we’ve all been feeling sick, we have been doing as little around the house as possible. If there was such a thing as five minute meal recipes for dinner, I’d be doing those this week. It’s been challenging with everyone sick to say the least.
So I’ve been making 5 ingredient or less meals with little to no prep. One of my favorite things I made this week were this simple baked chicken strips. These are just three ingredients and the whole family is guaranteed to love them.
To start I combined chicken tenderloins with Kitchen Crafted Sprd Creole Kicker® Mayo Spread. It’s a delicious new spread that’s full of flavor. You can not only use it in sandwiches and salads, but also in simple recipes like this.
It also comes in a Marinara Mia® Spread that’s sure to please too!
After I slathered my chicken tenders in the Creole Kicker Mayo Spread, I coated them in Panko Bread crumbs and then placed on a cookie sheet.
Then I topped with breadcrumbs and baked until done.
It’s so easy! Just serve with a simple salad or a few veggies the kids will like such as sugar snap peas and carrots. It’s too easy! You’ll have no excuse anymore not to cook when you’re feeling under the weather.
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Yield: 4 servings, 3 tenders per person
Baked Creole Chicken Tenders
12 chicken tenderloins
1/4 cup Kitchen Crafted Sprd Creole Kicker® Mayo Spread
2 cups Panko bread crumbs
Heat oven to 425°. Toss chicken tenderloins in Creole Kicker®. Coat tenderloins in Panko breadcrumbs.
Bake tenderloins for 14- 16 minutes, or until golden brown and internal temperature has reached 165°.
Did you make this recipe?Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!
This post sponsored by Kitchen Crafted®. All thoughts and opinions 100% mine.