Thursday, 26 January 2012

Seasoned Chicken Strips

Courtesy of Taste of Home

- 1/3 cup egg substitute (I used 1 egg)
- 1 tbsp. prepared mustard
- 1 garlic clove, minced
- 3/4 cup dry bread crumbs
- 2 tsp. dried basil
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 lb. chicken tenderloins

1. In a small bowl, combine the egg substitute, mustard, and garlic.  In another shallow bowl, combine the bread crumbs, basil, paprika, salt and pepper.  Dip chicken in egg mixture, then roll in crumbs.
2. Place on a baking sheet coated with cooking spray.  Bake at 400F for 10-15 minutes or until golden brown and juices run clear.


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