Walnut and Cranberry Chicken Tenders



  • 1 cup (250 mL) California Walnut halves
  • 2 slices whole wheat bread, torn into pieces
  • 1/4 cup (60 mL) EggCreations™, Cheese and Chive (well shaken)
  • 1/3 cup (75 mL) Ocean Spray® Craisins® Dried Cranberries
  • 1/4 cup (60 mL) Milk
  • 1/4 cup (60 mL) whole wheat flour
  • 1 lb (500 g) boneless, skinless chicken breasts
  • 1/2 tsp (2 mL) each salt and pepper

  • Dipping Sauce
  • 1/2 cup (125 mL) Ocean Spray® Jellied Cranberry Sauce
  • 2 tbsp (30 mL) prepared mustard
  • 1 tbsp (15 mL) each ReaLemon* Lemon Juice and maple syrup


Preheat oven to 375°F (190°C). Pulse walnuts with bread and Craisins® in a food processor until a bread-crumb texture. Transfer to a shallow dish. Whisk eggs with milk in another shallow dish. Place flour in a third. Trim and slice chicken breasts into about 18 strips. Sprinkle with salt and pepper.

Coat each chicken strip in flour, shaking off excess, then dip into egg mixture, then into walnut mixture to coat. Transfer to a lightly buttered, rimmed baking sheet. Bake for 16 to 20 minutes, turning occasionally, until golden and no longer pink inside. Serve with sauce. Makes 6 servings.

Dipping Sauce: Stir the jellied cranberry sauce with the mustard, lemon juice and maple syrup in a small saucepan set over medium heat until smooth and glossy. Let cool to room temperature.

*As seen in ‘The Right Choice” recipe booklet


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