Chicken Tenders with Spiced Squash

This squash recipe was a favorite of mine and my siblings growing up. Estimated cost: chicken (6.), buttermilk and parmesan cheese (5.), squash (3.) = $14.00

1. Pour two cups of buttermilk over chicken tenders (or cut up chicken breasts) and refrigerate for 30-40 minutes.

2. Preheat oven to 475, and foil and oil two baking sheets.

3. Mix breadcrumbs with parmesan cheese (freshly grated is best), in a 1:1 ratio. Remove the chicken from the buttermilk, and dredge in the crumb mixture. Place on oiled pan.

4. Drizzle homemade salad dressing* over the breaded chicken and bake until cooked through (12-15 minutes).

5. While they bake, prepare the Spiced Squash by slicing one or two pounds of summer (yellow) squash into rounds, about 1/4" thick. Boil them in boiling water on the stovetop for 8-10 minutes (similar to pasta), until tender, and drain well. Mix with butter, salt and pepper and nutmeg to taste.

*homemade dressing: 2/3 vinegar to 1/3 oil, your favorite herbs and spices

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