Ingredients

The following ingredients have 10 Servings
  • 2 cups Annie’s Homegrown Organic Cheddar Bunnies
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 2 boneless, skinless chicken breasts (sliced into 1/4-inch thick strips)
  • 2 large eggs
  • 1 tsp. olive oil
  • 1 tbsp. plain greek yogurt
  • 2 tbsp. Annie’s Homegrown Yellow Mustard
  • 2 tbsp. raw honey
  • 1 tsp. freshly squeezed lemon juice
  • 2 carrots, (cut into sticks)
  • 6 oz. snap peas
  • Annie's Homegrown Organic Cowgirl Ranch Dressing, (for dipping)

Instruction

  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper and set aside.
  • In the bowl of a food processor, combine the Annie’s Homegrown Organic Cheddar Bunnies with sea salt and black pepper.  Process until almost fully broken down, but not yet a powder.  The texture should look like course breadcrumbs.
  • Transfer the cheddar bunny coating to a shallow dish and set aside.
  • In a separate medium-sized bowl, whisk together 2 eggs, 1 tsp. olive oil, sea salt, and black pepper.
  • Starting with the egg mixture, dip the chicken slices until fully coated. Then give them a little shake to let any extra egg drip off.
  • Transfer to the seasoned coating and gently toss until the chicken strip is completely coated.
  • Transfer the chicken strip to the baking sheet. Repeat with remaining chicken, allowing some space in between the chicken strips for even baking.
  • Place in the oven and bake for about 15-20 minutes, turning once halfway through, until the chicken is cooked through and no longer pink in the middle and the coating is golden.
  • While the strips are baking, in a small bowl, combine the plain Greek yogurt, Annie's Homegrown yellow mustard, honey, and freshly squeezed lemon juice. Whisk until very smooth.