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THE PICKLE – Chicken Strips

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I’ve been wanting chicken strips for a few days now, but the problem with that is that they are all fried. Being that I’m trying to eat healthier, fried foods would not be a good thing. Well I was surfing the internet and came across a recipe for chicken strips, but these are baked chicken strips. I was a little worried about how they would taste or if they would get crunchy? Well let me tell you, they were so good! I think I had a pretty good meal, with 3 chicken strips, whole wheat pasta (less than a cup) in some marinara sauce and a green salad. It was a very filling meal and I got my chicken strip fix. I’ll list the recipe for you and a couple of changes I made to it. I got this from the Betty Crocker website.

http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=36496&Source=SearchResultPage&terms=chicken

2/3

cup Bisquick Heart Smart® mix

1/2

cup grated reduced-fat Parmesan cheese (I didn’t use the Cheese)

1/2

teaspoon salt or garlic salt

1/2

teaspoon paprika ( I used Cayenne Pepper cause I wanted some heat)

3

boneless skinless chicken breasts, cut crosswise into 1/2-inch strips

1/4

cup fat-free egg product (I got egg white in the carton)

3

tablespoons 40% vegetable oil spread, melted (I used the spray on the bottom on the cookie sheet and that’s it.)

Total Time: 1 hour 55 min (It only took me like 30 minutes, 45 at the most)

1.

Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.

2.

In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, cheese, salt and paprika.

Dip half the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle vegetable oil spread over chicken. (I didn’t put Vegetable oil over then)

3.

Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center. (I baked them for 20 minutes, cooking chicken freaks me out)



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