Thursday, October 2, 2008

Bisquick Chicken Strips

This recipe used to be on the Bisquick box, but they stopped printing it, so I was able to google it and find this yummy recipe again. I like this one because it's easy, tasty, and uses on-hand ingredients.
It can get a little messy between the chicken cutting, raw-egg dipping, and coating, so sometimes it's easier to work with a partner. Overall, though, it's pretty quick to make and you could make and store the coating ahead of time. Enjoy!

2/3 cup Original Bisquick® mix

1/2 cup grated Parmesan cheese

1/2 teaspoon salt or Garlic salt (a little more never hurts...)

1/2 teaspoon paprika

3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips

1 egg, slightly beaten

3 tablespoons butter or margarine, melted

DIRECTIONS Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning after 6 minutes with tongs, until no longer pink in center.


Margaret Mary said...

These were really good! The coating made the chicken moist and the Parmesan gave it a great flavor. Not sure if she noted this, but you might want to line the baking sheet with foil, parchment, or a silicone baking pad.

Margaret Mary said...
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