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Sneaky chicken tenders stand in for strips of puff pastry in this lighter version of franks ‘n’ blanks you won’t feel guilty about serving.
2 pounds (910 grams) chicken tenders
Haddar Italian Vinaigrette Dressing or other Italian dressing
24 cocktail frankfurters
toothpicks
ketchup or Gefen Duck Sauce, for drizzling (optional)
Marinate chicken in Italian dressing for minimum of 30 minutes. Roll a piece of chicken around a hot dog, overlapping the ends and securing with a toothpick. (Have the toothpick pierce through both ends of the chicken and into the frank.) Continue to do this with remaining chicken and franks.
Line up mini hot dogs in a 9- x 13-inch pan and drizzle with ketchup or duck sauce if desired. Cover tightly and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 25–30 minutes, or until chicken is cooked through.
Yields 24 mini hot dogs
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recipe you dont say anything about marinating the hot dogs. you say marinate the chicken in italian dressing. will it taste the same if you dont marinate them in the dressing? some in my family dont like italian dressing
I think the marinade adds a lot of flavor to the dish, I would recommend marinating it in a different dressing or some homemade marinade that you know your family will enjoy.
recipe can i leave out the italian dressing in this recipe or substitute something else for it a lot of people dont like it.
Sure- use your favorite dressing or sauce to marinate the hotdogs.