Sometimes I get a rut. I don’t know what I want to make for supper; nothing sounds good. I have recipes I want to try and no motivation to do so. I like to ask J what he is hungry for. Sometimes his assistance gives me a meal direction or sparks a tasty idea.
I thawed out some chicken the other day and asked J how he wanted it cooked. His request was chicken strips. I had not made chicken strips for a long time; they were a treat!
I found this recipe for baked chicken strips a few years ago. The seasonings blend together flawlessly. The chicken is moist and tastes oh so good with the baked coating. I really should make them more often. Maybe I will start.
1 T Prepared Mustard
3/4 C. Dry Bread Crumbs
2 tsp. Dried Basil
1 tsp. Garlic Powder
1 tsp. Paprika
1/2 tsp. Salt
1/4 tsp. Pepper
1 pound Chicken Tenderloins
In a shallow bowl, combine the eggs and mustard.
In another shallow bowl, combine the bread crumbs, basil, garlic powder, paprika, salt and pepper.
Dip chicken in egg mixture, then roll in crumbs.
Place on a baking sheet coated with cooking spray. Bake at 400° for 10-15 minutes or until golden brown and juices run clear.
It’s kind of a messy process, but these little gems are well worth the effort. The chicken strips smell delectable before the buzzer goes off on the oven and taste scrumptious. In case there are any leftovers, I will testify that they are still good the next day.
How do you like your chicken strips? Baked? Fried? Spicy?
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