I took a closer look at this recipe & thought any future reader of this needs to pay attention to the sauces. That's where the actual recipes appear. Click on the ones listed & you go the the link for each one. I wonder if the other 's that criticized this noticed the sauces. I'm sure those cooks with more time can make their tenders from scratch or let those in a hurry use store bought ones. I haven't made any yet but just wanted to give other viewers the head's up. Thought the Alfredo-Artichoke sauce sounded good too me.
Chicken-on-a-Stick With Italian Dipping Sauces
More From Southern Living Cooking School
- 1 (28-oz.) package PILGRIM'S PRIDE Breaded Chicken Breast Strips
- 14 to 18 (6-inch) wooden skewers
- Fresh Herb Sauce
- Sun-dried Tomato Aïoli
- Alfredo-Artichoke Dip
- Garnish: fresh parsley sprigs
- 1. Prepare chicken according to package directions. Carefully thread 1 tender onto each skewer. Serve with dipping sauces. Garnish, if desired.
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