Weekend/Buffalo Chicken

First off, HAPPY MOTHER'S DAY!!! Especially to both my mom and Josh's mom (two of the best!!) We are so sad we couldn't be with you guys today but hope you had wonderful days :)

We decided this was the weekend for some house updating/cleaning. Josh's friend Jeremy was a real life saver, helping us with all our chores! We painted some newly installed trim and doors that our dog had chewed up as a puppy. We also repainted our garage, touched up a bundle of spots throughout the house and cleaned out various rooms! The place is looking amazing! I am so glad all the work is done (for the most part). It was really rainy here all weekend- so it was the perfect weekend to be inside getting stuff done. Frank was not excited that we were working so hard as he prefers to lay around.
For dinner tonight I made buffalo chicken (a whole foods recipe) and place d it onto of greens, homemade croutons and almonds. They were delicious and light:

• 1 1/2 pounds boneless, skinless chicken tenderloins


Marinade

• 1/4 cup hot sauce
• 1/8 cup soy sauce
• 1/8 cup cider vinegar
• 1/8 cup tomato catsup


Crust

• 1 1/2 cups bread crumbs, seasoned or plain
• vegetable oil for spraying

Combine marinade ingredients in a medium size mixing bowl and set aside. Preheat the oven to 375°F. Place chicken in the marinade for ten minutes. (It may also be marinated the night before and stored, covered, in the refrigerator).

Remove chicken from the marinade and gently press it into the breadcrumbs, rolling well to evenly coat chicken strips. Spray a baking dish with vegetable or olive oil and place strips on the baking pan, being careful not to overlap the strips. Bake for 20 minutes or until cooked through and golden brown. Serve with a favorite dipping sauce or additional hot sauce.