www.monthlymealplanner.com
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| great deal flavor for a kids standby of chicken strips and healthy! | |||||
| Ingredients: | |||||
| 4 Tb. | butter | ||||
| 1/3 c | parmesan cheese | ||||
| 1/3 c | corn meal | ||||
| 1/2 c | whole wheat flour | ||||
| 2 lbs | boneless, skinless chicken breasts | ||||
| 1 1/2 tsp | Hollman's Spices | ||||
| Directions: | |||||
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Thaw the chicken breasts (or quick thaw in microwave)
Melt butter in 15 x 10 jelly roll pan or cookie sheets with edges. Preheat oven to 425*. Place cornmeal and flour into ziploc baggie with remaining dry ingredients. Cut chicken breasts into strips according to how thick / large you want them. Place into the baggie with flour mixture and shake to coat well. Arrange chicken on baking sheets. Bake at 425* for 20-30 minutes, watch closely as will cooke quickly if cut into thinner strips. Turn the pieces over about 1/2 way through. Bake until chicken is completely done. ***note to freeze for do ahead do only through step 2, placing coated chicken on ungreased pan and freeze. Store in ziploc bag and bake as above. I made dipping sauces for them, Ranch salad dressing and home made BBQ sauce. |
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