Holly Clegg's Blackened Chicken Tenders -

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Holly Clegg's Blackened Chicken Tenders

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By Holly Clegg

Posted July 28th, 2009

This article is reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites, by Holly Clegg, (2008, The Cookbook Marketplace)

Holly Clegg's Trim & Terrific Gulf Coast Favorites

Servings:	4
Author Notes:	Quick, spicy, and always a hit—a full-bodied sauce provides the perfect harmony to well-seasoned chicken tenders. Serve over pasta or rice for an entrée, or serve the tenders alone as an appetizer with the sauce on the side.
Ingredients:	2 tablespoons paprika 1 tablespoon chili powder 1 teaspoon light brown sugar 1 teaspoon pepper 1/2 teaspoon salt 1 1/2 pounds boneless, skinless chicken breasts (click here for instructions for how to do this yourself), cut into strips 1 tablespoon olive oil 1 green bell pepper, cored and chopped 1 red bell pepper, cored and chopped 1 cup chopped red onion 1 can (5-ounces) evaporated skim milk 1/4 cup chopped green onions
Instructions:	1. In large resealable plastic bag, combine paprika, chili powder, brown sugar, pepper, and salt. Add chicken and shake to coat. 2. In large nonstick skillet coated with nonstick cooking spray, heat oil over medium heat and sautê chicken until browned and done, about 5–7 minutes. Remove chicken and set aside. 3. To same skillet add green pepper, red pepper, and onion. Cook over medium heat 5 minutes or until tender, scraping bits from bottom of pan. 4. Add milk, stirring for one minute or until heated and bubbly. Serve chicken with sauce and sprinkle with green onions, if desired. Nutritional information per serving: Calories 299; Calories from fat 19%; Fat 6 g; Saturated Fat 1 g; Cholesterol 100 mg; Sodium 472 mg; Carbohydrate 16 g; Dietary Fiber 4 g; Sugars 10 g; Protein 44 g. Diabetic Exchanges: 1 carbohydrate; 6 very lean meat. For even more tips, recipes, and articles from Holly Clegg visit www.HollyClegg.com.