Served 2
1/4 C cornbread stuffing/muffin mix*
3 T. prepared ranch salad dressing
6 chicken tenderloins
2 tsp. canola oil
Place cornbread mix and salad dressing in separate bowls. Dip chicken in dressing, then roll in cornbread mix.
In a large skillet, cook chicken in oil over medium heat for 3-4 minutes on each side or until meat is no longer pink.
* Instead of cornbread/muffin mix you can mix:
½ c + ½ tbsp flour
½ c yellow cornmeal
2 Tbsp white sugar
1 Tbsp baking powder
½ tsp table salt
and proceed with recipe.
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