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Prep 20min
Total50min
Servings8
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Ingredients
Tacos
2
packages (14 oz each) uncooked chicken tenders (not breaded)
1/2
cup Frank's™ RedHot™ Buffalo Wings Sauce
1
cup from 1 box (8 oz) Progresso™ Plain Panko Crispy Bread Crumbs
1
package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
Toppings
2
stalks celery, sliced diagonally
1/2
cup blue cheese dressing
8
celery leaves, if desired
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Steps
1
In medium bowl, mix chicken and wing sauce. Cover; refrigerate about 30 minutes to marinate.
2
Heat oven to 400°F. Spray large cookie sheet with cooking spray. In large resealable food-storage plastic bag, place bread crumbs. Remove chicken from marinade with slotted spoon; coat with bread crumbs in bag. Place chicken on cookie sheet.
3
Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
4
Meanwhile, heat tortillas as directed on package. Divide chicken tenders among tortillas (about 2 tenders per tortilla). Top with celery, and drizzle with dressing. Add celery leaves.
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If you prefer a different flavor for your chicken tenders, the sky is the limit! Simply substitute your favorite flavor of sauce, bread the chicken as directed, and top with your favorite sauce.
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