These healthy chicken tenders and tomato poppers are the perfect addition to your summer picnic basket.
Don’t you just love summer? Everything is just more casual and relaxed when the summer season is
underway- including entertaining. All you need is some good friends, good food, and some cold drinks. Simple is best when it comes to summer entertaining. No slaving over a hot stove for hours. I’d rather spend the time outdoors!
popping them in the oven. If you have a wire rack that you can place on a baking sheet, it will help make them even crispier. After a short time in the oven, the tenders emerged a beautiful golden brown color, crispy and smelling delicious! And because they’re baked, they’re so much healthier than traditional fried chicken!
I came upon some adorable red and yellow cherry tomatoes at the market. Cherry tomatoes are always a staple ingredient in my picnic baskets because they’re simple, delicious, and easy to pop in your mouth. I sliced off the bottom of each tomato, turned them upside down in a baking dish and then topped them with a little bit of the breadcrumb mixture. A quick turn under the broiler to crisp up the crumbs and voilà- a lovely second dish for my summer picnic was done! And it only took a few extra minutes!
- ½ cup plain low fat yogurt
- 3 teaspoons curry powder, divided use
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- ¼ teaspoon kosher salt
- 2 pounds chicken tenders (about 16 tenders)
- 36 Dare Breton Original Crackers
- ¼ teaspoon cayenne pepper
- Olive oil
- ½ cup jarred mango chutney (such as Major Grey’s)
- ½ cup plain nonfat Greek yogurt
- 2 teaspoons lime juice
- 2 tablespoons cilantro
- Mix the yogurt, 1 teaspoon curry powder, garlic, ginger and salt together in a large bowl. Add the chicken and stir to combine. Let the chicken marinate for 30 minutes while you prepare the rest of the dish (or marinate overnight).
- Process the crackers in a food processor until finely ground (you should have about 2 cups of crumbs). Place in a dish. Stir in 2 teaspoons curry powder and the cayenne pepper.
- To make the sauce, puree all of the sauce ingredients in a food processor or blender. Refrigerate until ready to serve.
- Heat oven to 425°F.
- Place a wire rack on a baking sheet and spray or brush with olive oil. Take each chicken tender and dredge it in the breadcrumb mixture until completely coated. Place the tenders on the baking sheet and spray or brush with olive oil. Bake until golden brown and crispy, about 15 minutes. Serve with mango cilantro dipping sauce.
- 1 pint cherry tomatoes
- Salt and pepper
- 2 tablespoons breadcrumb mixture (see previous recipe)
- ½ teaspoon olive oil
- Cilantro for garnish (optional)
- Turn on the broiler.
- Slice the bottom off the tomatoes. Turn them upside down and place them in a baking dish, sliced side up. Season them with a pinch of salt and pepper. Mix the breadcrumbs with the oil. Sprinkle a small amount of the mixture on top of each tomato.
- Place the dish under the broiler for 2-3 minutes until topping is toasted. Be careful not to let it burn. Remove from oven and garnish with cilantro, if desired.