Ingredients
1-1/2 pounds chicken tenderloins1 cup buttermilk2 teaspoons garlic powder1 teaspoon salt1 teaspoon onion powder1/2 teaspoon pepper3/4 cup fat-free plain Greek yogurt1/4 cup peach preserves1 tablespoon prepared mustard4 cups miniature pretzels, crushed2 cups air-popped popcorn, crushedCooking spray
Preparation
In a large bowl, combine the first six ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. In a small bowl, mix yogurt, preserves and mustard; refrigerate until serving.
Preheat oven to 400°. In a large shallow dish, combine crushed pretzels and popcorn. Remove chicken from marinade, discarding marinade. Dip both sides of chicken in pretzel mixture, patting to help coating adhere. Place on a parchment paper-lined baking sheet; spritz with cooking spray.
Bake 20-25 minutes or until coating is golden brown and chicken is no longer pink. Serve with sauce.
