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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
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2/3 |
cup Bisquick Heart Smart® mix |
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1/2 |
cup grated reduced-fat Parmesan cheese (I didn’t use the Cheese) |
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1/2 |
teaspoon salt or garlic salt |
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1/2 |
teaspoon paprika ( I used Cayenne Pepper cause I wanted some heat) |
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3 |
boneless skinless chicken breasts, cut crosswise into 1/2-inch strips |
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1/4 |
cup fat-free egg product (I got egg white in the carton) |
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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)
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1. |
Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray. |
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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) |
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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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