As you may know from reading my blog, I am a granola addict. If there is not a batch of my homemade peanut butter granola on the counter, you will definitely find my little cabinet stuffed to the maximum with Purely Elizabeth granola. Heck, you will probably find boatloads of both in my kitchen at all times. I’m a dedicated granola lover.
When I heard that Purely Elizabeth was holding an Instagram challenge of creating a recipe using their products, I was over the moon excited. My foodie brain went into overdrive, dreaming up all of the possible combinations. After spending the whole afternoon brainstorming, my mind kept going back to the idea of creating a savory dish. Say WHAT? For once my sweet tooth was overruled.
This recipe is extremely kid friendly and is packed with protein. I love the touch of sweetness that the granola adds to this dish; you don’t even need any dipping sauce to add extra flavor! However, if it’s against your dipping policy to eat chicken fingers without the dunking, I would recommend using tomato sauce as a ketchup. The sauce gives it a tomato soup like flavor that will bring you back to your childhood. Mustard is also always a good idea for those of you who don’t care for tomatoey sauces. (Apparently tomatoey is a word because spell check did not underline it. Now there’s a great fact to keep in your collection of random knowledge!)
Another added bonus to this recipe is the quality of the ingredients. Purely Elizabeth granola is made up of pronounceable, wholesome ingredients that are nourishing to the body. I used the original variety for this recipe, but I would be interested to try out other flavors to see how they taste. I’m thinking the maple walnut probiotic granola would make a killer chicken and waffles dish. Okay, it looks like I’ve got more granola-ing to do today! I’ll keep you updated on new recipes. 😉
- 1 pound raw chicken breasts, cut into strips
- 2 tbsp greek yogurt
- 2 tbsp milk (I used almond, but any kind will work)
- ½ tsp salt
- ¼ tsp pepper
- ½ cup whole wheat panko breadcrumbs
- ½ cup original Purely Elizabeth Granola, smashed finely (I used a rolling pin to help crush up the clusters)
- Tomato sauce and Mustard for dipping
- Preheat the oven to 400 F.
- Mix together the greek yogurt, milk, salt and pepper in a large medium bowl.
- Add the chicken strips and coat completely with the yogurt mixture.
- In a another bowl, add the crushed granola and the panko. Coat each strip in the granola crust and place on a baking sheet lined in parchment.
- Baked chicken tenders for 20 minutes or until the crust is browned and crispy.
- Serve immediately with dipping sauces of your choice.