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Cheesy Mexican Couscous Crusted Chicken Tenders

1/2 cups Couscous, Uncooked
1/2 cups Plus 2 Tablespoons Water
1- 1/4 cup Sargento Off The Block 4 Cheese Mexican, Divided
2 teaspoons Garlic Powder
1 teaspoon Smoked Paprika
Salt And Pepper
1 pound Chicken Tenders
1/2 cups White Whole Wheat Flour
2 Large Egg Whites
1 cup Salsa
1/2 cups Plain, Non-fat Greek Yogurt


1. Preheat oven to 425 degrees F and place a cooling rack on top of a large baking sheet. Spray generously with cooking spray and set aside. 2. In a medium pot, combine couscous and water. Bring to a boil and then cover and remove from heat. Let stand for 5 minutes, and then fluff with a fork and transfer to a large bowl. Let cool for 15 minutes. 3. Once cooled, stir in 2/3 cup cheese, along with garlic powder, paprika and a generous pinch of salt and pepper. Pour into a large, shallow plate. 4. Assemble breading stations by placing chicken tenders on a plate, whole wheat flour on a large, shallow plate, and egg whites in a medium bowl. 5. Using one hand, dredge a chicken tender in flour. Using your other hand, coat tender in egg whites, shaking off excess, and place it into the plate of the couscous. Use the hand that you used for the flour to roll chicken tender in couscous mixture, gently pressing it on to coat. Place on prepared baking sheet and repeat with remaining chicken tenders. 6. Bake tenders until lightly golden brown and crispy, about 1315 minutes. Then, remove tenders from oven and preheat broiler to high heat for 23 minutes. 7. Sprinkle remaining cheese over tenders and broil until cheese is melted and tenders are brown and crispy, another 34 minutes. 8. For the dip, mix salsa with Greek yogurt and serve with chicken tenders.

Source: tastykitchen.com