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Recipes
Shopping list
Ingredients
- Nonstick aluminum foil
- 4 chilled Deli chicken tenders (about 1 lb)
- 8 slices cooked bacon
- 4 Bakery glazed donuts
- Cooking spray
- ¼ cup reduced-fat mayonnaise
- 1 tablespoon chipotle pepper sauce
- 4 slices sharp cheddar cheese
- 16 dill pickle chips
Steps
- Preheat oven to 400°F. Line baking sheet with foil. Cut tenders in half lengthwise; place in single layer on baking sheet with bacon slices. Bake 5–6 minutes until bacon is crisp and chicken is 165°F.
- Meanwhile, preheat large, nonstick sauté pan on medium 2–3 minutes. Cut donuts in half lengthwise (using a serrated knife). Coat cut sides of donuts with spray and place in pan, cut-side down; cook 2 minutes or until toasted (do not turn) and remove from pan.
- Combine mayonnaise and pepper sauce; cut bacon in half. Place bottom halves of donuts on flat work surface, cut-side up. Top evenly with chicken, cheese, bacon, pickles, mayonnaise mixture, and top halves of donuts; serve.
Amount per ¼ recipe serving: Calories 670, Total Fat 36g, Sat Fat 13g, Trans Fat 0g, Chol 115mg, Sodium 1610mg, Total Carb 45g, Fiber 1g, Sugars 10g, Protein 41g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 6%