Asian-Style Crusted Chicken for Two

Total Time
Number Of

Tender chicken with a scrumptious crunchy peanut and popcorn coating

Sale items for:
  • PAM® Original No-Stick Cooking Spray
  • 1 cup popped Orville Redenbacher's® Smart Pop!® Butter Microwave Popcorn, crushed into crumbs
  • 2-1/2 tablespoons dry roasted peanuts, finely chopped
  • 1/4 cup Egg Beaters® Original
  • 1/2 teaspoon La Choy® Soy Sauce
  • 6 boneless skinless chicken breast tenders (6 tenders = 1/2 lb)
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup La Choy® Sweet and Sour Sauce
  1. Preheat oven to 375°F. Spray baking sheet with cooking spray; set aside.
  2. Combine popcorn crumbs and peanuts in shallow dish; set aside. Whisk together Egg Beaters and soy sauce in another shallow dish.
  3. Sprinkle chicken with salt and pepper. Dip each tender in Egg Beaters mixture, then roll in popcorn mixture. Place coated tenders on baking sheet.
  4. Bake 10 minutes. Turn tenders over. Bake 5 minutes more or until no longer pink in centers. Serve with sweet and sour sauce for dipping.
Cook's Tips

To crush popped corn, place in resealable food storage bag; seal bag. Roll with rolling pin until crumbs are formed.

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Nutrition Information
Calories: 321 View complete nutrition information
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