If you’ve got kids you know it can be hard sometimes to make meals that please both their tastebuds and your need to keep the fat in check. I found this really low fat take on chicken tenders that has worked fabulously. Because these are cooked in low fat salad dressing and the breading is reduced fat crackers these are very low in fat while still juicy and moist.

Ingredients:

• 2 lbs. boneless, skinless chicken tenders
• 1 egg
• 3/4 cup bottled fat-free creamy Italian salad dressing
• 1/2 teaspoon dried Italian seasoning, crushed
• 2 cups crushed reduced-fat butter crackers
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried Italian seasoning, crushed
• 1/2 teaspoon garlic salt
• 1 teaspoon parsley flakes
• Sauce for dipping (honey mustard, low fat ranch dressing, BBQ sauce)

Preparation:

1. Put chicken in a large Ziploc or other re-sealable plastic bag.

2. In a small bowl stir together egg, salad dressing, and Italian seasoning; pour this mix over chicken in bag. Seal bag and turn to coat. Place in the refrigerator for 1 to 2 hours.

3. Preheat oven to 375 degrees. Spray a large cookie sheet with nonstick cooking spray; set aside.

4. In a large bowl stir together crushed crackers, Parmesan cheese, Italian seasoning, garlic salt, and parsley flakes.

5. Drain chicken. Roll chicken in cracker crumb mixture. Place chicken on prepared cookie sheet.

6. Bake for 25 to 30 minutes or until golden brown. Serve with your favorite dipping sauce.

Nutritional Info (Based on 6 Servings)

Protein: 32g (52%)
Carbs: 15g (23%)
Fat: 7g (26%)
Calories: 260