Friday, September 13, 2013

Baked Chicken Strips

These are an ABSOLUTE favorite snack of mine.  I make them every single week and never get tired of them.  A fantastic snack that's easy to take on the go with you or chicken fingers for your evening meal with your kids!  These can be eaten warm or cold. 






Ingredients

2 large chicken breasts

Marinade

2 T mayo (low fat is okay but not fat free)
2 T Dijon mustard (or any mustard that appeals to you)
2 T white balsamic vinegar (or use slightly less than 1 T white vinegar)
1 T water
1/2 tsp. garlic powder
1.2 tsp. poultry seasoning

Coating
2 T Parmesan Cheese (freshly grated or coarsely grated, not the kind that comes in a can)
3/4 cup almond meal (you can also grind 3/4 cup almonds in the food processor if you can't find almond meal, but the pre-ground meal is a bit more finely ground)
1/4 tsp poultry seasoning
1/2 tsp Italian Seasoning (optional)

Preparation

1.  Trim any visible fat or tendons from chicken, then cut each piece into crosswise strips about 1 inch wide. Whisk together mayo, dijon, vinegar, water, garlic powder and poultry seasoning (I've also just put these in a zip lock baggie and shaken the bag like crazy!).  Add chicken to marinade and place in refrigerator for 3-4 hours or as long as all day.
2.  When ready to cook, let marinated chicken come to room temperature while oven preheats to 450F.  Use a food processor to finely grind the almond meal, parmesan and seasonings.  Spray non-stick baking sheet well with non-stick spray.  Dip each chicken piece into coating, turning to coat both sides and arrange in a single layer on baking sheet.
3.  Bake without turning for 15-20 minutes or until the top side is quite browned and underneath is starting to brown.  Then use a metal turner and go under each piece of chicken to be sure it's not stuck to the pan.  Carefully turn each piece over.  Some of the coating is going to fall off and possibly crisp in the pan, but don't worry about it.  Cooke the chicken for another 10-15 minutes or until chicken is well browned and cooked through. 

Note: As mentioned these can be eaten warm or cold but if you are reaheating them be very careful with the amount of time you heat them in the microwave.  They get dry very easily.  Start with 20-30 seconds but keep an eye on them.

Source: Kayln's Kitchen (with some minor alterations I made)





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