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Om Nom Nom
Aug. 6th, 2009 02:07 pmRecipe time! I learned how to make this chicken dish when I was 10, and it's still one of my favorite easy recipes. Also, 1000x more delicious than fast food chicken strips.
Baked Chicken Strips
1/2 cup bread crumbs
1/2 cup flour
4 T butter/margarine
4 boneless skinless chicken breasts
paprika
season salt or garlic salt
black pepper
rosemary
1 chicken bouillon cube (or about 1 1/2 tsp if you use bouillon powder)
Cut the chicken into 1-inch wide strips and set aside. Mix the flour and bread crumbs in a shallow bowl or a pan with a fork. Crush the bouillon cube and mix in (this is optional, but you get a much richer color if you use it). Add paprika, season salt, black pepper, and rosemary to taste - I use at least a teaspoon of paprika, a couple shakes of salt and pepper, and about a half-teaspoon of rosemary, but I never measure it out, I just add stuff until it looks good. (You can use other spices too, nothing wrong with getting creative.) Melt the butter. Dip the chicken strips in the melted butter, and then in the flour mixture, making sure to get them well-covered. Lay the coated strips on a baking sheet. Bake at 350 degrees for about twenty minutes (or until golden brown and cooked through), taking them out halfway through to turn them over. I usually make them with rice and some kind of vegetable. They are delicious cold if you have leftovers.
My grandma gave us fresh rosemary from their garden when she was here the other day, so I've been trying to make a lot of recipes that use it. Today is my second batch of rosemary bread in a week.
Baked Chicken Strips
1/2 cup bread crumbs
1/2 cup flour
4 T butter/margarine
4 boneless skinless chicken breasts
paprika
season salt or garlic salt
black pepper
rosemary
1 chicken bouillon cube (or about 1 1/2 tsp if you use bouillon powder)
Cut the chicken into 1-inch wide strips and set aside. Mix the flour and bread crumbs in a shallow bowl or a pan with a fork. Crush the bouillon cube and mix in (this is optional, but you get a much richer color if you use it). Add paprika, season salt, black pepper, and rosemary to taste - I use at least a teaspoon of paprika, a couple shakes of salt and pepper, and about a half-teaspoon of rosemary, but I never measure it out, I just add stuff until it looks good. (You can use other spices too, nothing wrong with getting creative.) Melt the butter. Dip the chicken strips in the melted butter, and then in the flour mixture, making sure to get them well-covered. Lay the coated strips on a baking sheet. Bake at 350 degrees for about twenty minutes (or until golden brown and cooked through), taking them out halfway through to turn them over. I usually make them with rice and some kind of vegetable. They are delicious cold if you have leftovers.
My grandma gave us fresh rosemary from their garden when she was here the other day, so I've been trying to make a lot of recipes that use it. Today is my second batch of rosemary bread in a week.