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Tuesday, September 15, 2009

Baked Chicken Tenders with Nature's Path Organics

I have often stated to people that there are some good examples of marketing to children and a good example is Nature's Path. It began with 'Cheetah' bars a few years back. It then expanded to Koala bars, and I became obsessed with the Pumpkin Flax Plus Granola (you may have seen the pumpkin bar post). I also try to put my money into companies that have values that I share: real food, educating people about good food choices and believing in sustainability.

Wait, you came for baked chicken tender recipe right? Yes, I am getting to it. The reason I took off on a Nature's Path tangent is that I made some tenders with two of their cereals: Gorilla Munch and Flax Plus Multigrain. Aren't I silly?

So, my inspiration was this: I saw some chicken tenderloins on a ridiculous sale yesterday and wanted to switch things up a bit so I looked around and noted the cereal on the counter and thought 'what the heck'. The gorilla munch is not a super sugary kids cereal and thought, maybe with some salt, we could create the salty/sweet combo so many love. The multigrain seems great as I knew it would make a crunchy crust.

This is a quick item to make but it is rather impressive I must say...oh, and make my dipping sauce, trust me.

Baked Tenders:
1 lbs chicken cut into 'tender' strips.
~2 cups of cereal, roughly crushed (do not make too tiny or will not be crispy)
1/2 cup whole wheat flour
1 egg
2 tablespoons 1% milk
salt & pepper

1. Preheat oven to 400 degrees.
2. Place a cooling rock onto a baking sheet. This is key to a crispy crust.
3. Mix egg and milk in one bowl and combine. Place flour on a plate and season well. Place lightly crushed cereal on a separate plate and season well. Create an assemble line form left to right as follows: flour, egg mixture, cereal, cooling rack.
4. Dip chicken strip in flour and shake excess. Dip into egg, then cover with cereal and place on rack.
5. Bake approx. 20 minutes (my strips were thick so check after 15 minutes for doneness.)

Savor's Mustard Dipping Sauce:
Mix the following together and dip away: 2 teaspoons reduced fat mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon Dijon mustard and 1/4 lemon juice.
FYI: The kids preferred the gorilla munch while the adults preferred the multigrain. Also, Nature's Path had sent me some of their newest products and you really should look into trying their new line from Dr. Weil and some great granolas.


TheFitnessFreak said...

Hello! I am so making this one for the kidlets!! They love Gorilla Munch and chicken fingers so I can't go wrong : )


Kelsey B. said...

Mmm, excellent. I'll definitely keep these in mind.

Tangled Noodle said...

I LOVE these two cereals - both of which I munch on as a snack, as well as for breakfast (Koala Crisp are my other fave). This is a great idea!

Live.Love.Eat said...

OOOOh, this looks good. Especially the dipping sauce.

Thanks for the blogby last week. Great site!!!!!!

Maria said...

I need to make these for my niece!

Alisa - Frugal Foodie said...

brilliant! I was going to do the same thing this week with some of the non-sugar cereals we have on hand.

Jennifer (Savor) said...

Yes Alisa-this is a great way to use the low-suagr cereals. The kids did enjoy the multigrain flakes and luckily, the munch are low sugar as well.

The Diva on a Diet said...

Love this! I've used the Nature's Path Flax cereal as part of the coating for pecan chicken (mixed with crushed pecans and some spices) ... it was outstanding! I really love the mustard dipping sauce too. What a great combination.

Sippity Sup said...

I know you are affiliated with blogher, but it's food buzz awards time and I was wondering if you considered yourself a "family blog"? I have a hard time understanding what that means. Everyone has a family, even my (beloved) little junk yard pound dog. Mogli. Let me know... GREG

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