Cheddar Goldfish Chicken Food

CHEDDAR GOLDFISH CHICKEN

Cheddar Goldfish Chicken image

Make and share this Cheddar Goldfish Chicken recipe from Food.com.

Provided by Michael Shuster

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

12 ounces goldfish crackers (1 bag)
2 eggs
1 lb boneless skinless chicken breast
1 pinch pepper (optional)
3 ounces olive oil

Steps:

Turn the goldfish into goldfish crumbs. This can be easily done in a food processor - or just put them in a zip top bag and pound on 'em with your fist. Add fresh ground pepper if you like.
Cut the chicken into 1 oz. strips.
Open the eggs and mix in a little water to make an egg-heavy eggwash.
Put oil (1/3 in.) in the skillet and heat to about 300-350 degrees.
Dredge chicken in eggs, roll in crumbs then place in oil. Cook about 5 mins on each side until golden brown, delicious and thoroughly cooked.
Serve with BBQ sauce, but not necessary.

Nutrition Facts : Calories 777.4, Fat 46.7, SaturatedFat 12.1, Cholesterol 182.6, Sodium 955.5, Carbohydrate 49.7, Fiber 2, Sugar 0.4, Protein 37.9

GOLDFISH CRUSTED CHICKEN FINGERS

Goldfish Crusted Chicken Fingers image

I haven't tried this yet but it sure seems like a good (and interesting) recipe! This only contains 3 ingredients..chicken tenderloins, cheddar goldfish crackers, and buttermilk ranch dressing. The best part is that this is a quick meal that only takes 20 minutes to complete. This recipe comes from the Better Homes and Gardens cookbook.

Provided by StephanieNS

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 1/2 cups crushed cheddar goldfish crackers or 2 1/2 cups pretzels
2/3 cup bottled buttermilk ranch dressing
1 lb chicken tenderloins
nonstick cooking spray

Steps:

Preheat oven to 425 degrees Fahrenheit.
Line a baking pan with foil and spray foil with nonstick cooking spray.
Place the crushed Goldfish in one dish and the dressing in a separate dish.
Dip chicken tenderloins into the dressing (allow excess to drip off) and then dip into the crushed crackers; place the tenderloins on the baking pan.
Bake for 10-15 minutes or until chicken is no longer pink inside.
Serve with additional ranch dressing if desired.

CHEDDAR CHICKEN TENDERS WITH WILTED SPINACH

Cheddar Chicken Tenders with Wilted Spinach image

Categories Food Processor Chicken Leafy Green Mustard Bake Quick & Easy Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 1/2 cups Cheez-It Cheddar crackers (3 oz)
3/4 teaspoon black pepper
1 1/4 lb chicken tenders (not coated or cooked)
1/3 cup Dijon mustard
2 tablespoons unsalted butter
1 (12- to 16-oz) bag baby spinach
1/4 teaspoon salt

Steps:

Put oven rack in lower third of oven and preheat oven to 475°F. Brush a large shallow baking pan with oil (2 tablespoons).
Pulse crackers in a food processor until finely ground, then transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper. Toss tenders with mustard in a large bowl until coated, then dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake, turning over once, until golden brown, about 15 minutes total.
Meanwhile, melt butter in a 5- to 6-quart heavy pot over moderate heat, then cook spinach, covered, turning with tongs, until spinach is just wilted, about 2 minutes. Stir in salt and remaining 1/4 teaspoon pepper, then serve spinach with chicken.

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