Ultimate Chicken Fingers-Monday, June 15, 2009


I found this recipe on the back of a Bisquick box. We had Perogies (potato and cheese stuffed in pasta is the simplest way I can explain it but you can find it in your frozen section of your grocery store) fried in olive oil, margarine, garlic and steamed corn.

What I changed, instead of paprika I used 1/4 tsp of Italian seasoning, and 1/4 tsp of crushed Parsley. I used garlic salt instead of salt.

Ultimate Chicken Fingers

2 boneless skinless chicken breasts about 1 IB cut cross wise into 1/2 in strips
2/3 cup original Bisquick mix
1/2 cup grated Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 tbsp butter or margarine, melted

Heat oven to 450 degrees. Line cookie sheet with foil; spray with cooking spray. In 1 gallon resealable food storage bag, mix Bisquick mikx, cheese, salt and paprika.

Dip half the chicken strips in egg; place in bag. Seal bag; shake to coat. Place chicken on cookie sheet. repeat to use up remaining chicken. Drizzle butter over chicken.

Bake 12-14 min, turning halfway through bake time with pancake turner, until no longer pink in center. 4 servings.

Ultimate Chicken fingers baking!
Ultimate Chicken fingers baking!
Ultimate chicken fingers baked
Ultimate chicken fingers baked
Ulitmate chicken fingers dinner
Ulitmate chicken fingers dinner
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