Thanks to Hellmann’s
100% Recycled Plastic Bottles and the “Real Taste, Less Waste” challenge I get
to share with you a kitchen hack that I have used for years! I call it a “Crumb
Catcher” and I used it to create this kid approved, super easy and delicious
dish - Pickle Baked Chicken Tenders with Creamy Chili Honey Sauce!
Here’s the
deal. A Crumb Catcher is an airtight container I keep in my pantry that I fill
with whatever I have at the bottom of the bag of allllll the chips, snacks and
crunchy things I’m already buying. Once it’s full I dump it in a food processor
and make crumbs out of the mix. Then it can be used to bread chicken, pork
chops or fish, top casseroles, or in place of breadcrumbs for meatloaf or
meatballs!! The options are endless when it comes to what can be used in this.
Literally anything crunchy and salty would work! Here are some ideas of what
usually ends up in mine: pretzels, taco shells, Goldfish, tortilla chips,
potato chips, croutons, cheese crackers, rice krispies, bagel chips, corn
flakes.
I know most
of you have had this happen just like me. I buy a pack of taco shells but two
are broken. I buy goldfish crackers and there’s only a handful left in the bag and
the kids won’t eat them. You make nachos but ¼ of the bag is crumbs at the
bottom. Or, every mother’s favorite, you buy a Costco size box of pretzels only
for your kids to decide ¾ of the way through that they suddenly don’t like
pretzels anymore. You’re already buying these snacks, so why throw ¼ of what
you paid for away just because it’s broken or not enough to make a full snack or
meal with?! Less food waste = budget friendly!
While we’re
at it, I’m going to use the juice left in my empty pickle jar for the world’s
easiest brine for chicken instead of just throwing that away! These chicken tenders
are perfectly seasoned thanks to the pickle juice and stay ultra-juicy because of
the Hellmann’s mayonnaise that’s holding onto all the crispy crunchy coating on
the outside. Dipped in the Creamy Chili Honey Sauce and it’s a winner!
Pickle
Baked Chicken Tenders with Creamy Chili Honey Sauce
2 pounds
chicken (either tenders or boneless skinless breasts sliced into strips- get
what’s on sale!)
2 cups
pickle juice
½ cup Hellmann’s
mayonnaise
2 cups Crumb
Catcher mix crumbs (see notes below for suggestions)
½ cup
Hellmann’s Creamy Chili Honey Sauce
Place the chicken tenders or sliced chicken breast strips in
a large bowl and cover with pickle juice. Allow the mixture to marinate for a
minimum of 2 hours, but preferably overnight.
When ready to cook, pre-heat the oven to 400 degrees. Drain
the pickle juice off and evenly coat the chicken with the mayonnaise.
Pour the contents of the Crumb Catcher into a small food
processor and pulse until the mixture resembles breadcrumbs. Measure out 2 cups
of this mix. If what you have isn’t enough to make 2 cups add enough plain
breadcrumbs or plain panko to reach that amount.
Dredge the chicken in the crumb mixture and place on a
parchment paper lined cookie sheet that has been sprayed with non-stick cooking
spray. Spray the tops of the chicken as well and bake for 15 minutes. Carefully
flip the chicken over and continue to cook for another 15 minutes.
Serve the chicken tenders with Creamy Chili Honey Sauce for
dipping.
#RealTasteLessWaste #ContestEntry #Hellmanns
