Search for anything:

Garlic Chicken Strips

chicken - breast

1/3 cup extra virgin olive oil
1 1/2 teaspoons garlic purée
3/4 teaspoon Tabasco sauce
3/4 cup grated Parmesan cheese
1 1/4 cups fine dry bread crumbs
1 teaspoon coarse black pepper
1 teaspoon dried red pepper flakes
1 lb skinless boneless chicken breast

Preheat oven to 400°F. Combine first 3 ingredients in a bowl; mix well. Combine next 4 ingredients in another bowl; put half of this mixture in a pie plate for dipping. Cut chicken into strips. Dip strips first in oil mixture and then in crumb mix. Place dipped chicken pieces on an ungreased cookie sheet. (If you need more crumb mix, pour fresh crumbs from bowl into pie plate. Any leftover used mix in the pie plate must be discarded. Unused mix in bowl can be saved as noted below.) Bake about 20 minutes or until chicken is cooked through. Serving suggestion: These strips are great finger food with cocktails or as a light meal with a salad and crusty bread. Note: The oil mixture will last up to 3 days in the refrigerator. The crumb mix* can be kept in a sealed jar in the refrigerator for 2 weeks or the - Freezer for 2 months for future use on chicken, fish or vegetables. Do not store any crumb mixture which has had chicken dipped in it.

Contributor: Save-on-Foods Appeal - Fall, 1997

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU