Thursday, May 22, 2008

Crunchy Chicken Strips

Courtesy of Betty Crocker:

2 tbsp butter melted
1 tbsp milk
1 tbsp chopped chives or parsley
1/2 tsp salt
1/2 tsp garlic powder
2 cups of cornflakes crushed (1 cup)
3 tbsp chopped fresh parsley or 2 tsp of parsley flakes
1/2 tsp paprika
1 3/4 lbs chicken breast cut into strips
2 tbsp butter melted

Heat oven to 425 degrees. Grease 13x9 inch baking pan. Mix melted butter, milk, chives, salt and garlic in one bowl. Mix cornflakes, parsley, and paprika in another bowl. Dip chicken strips one by one into milk mixture, then coat in cornflake mixture. Place in pan. Drizzle with remaining butter. Bake uncovered 20 to 25 minutes. (We cut back on parsley and garlic and added flaked coconut to the cornflakes for variety last night and they turned out really tasty.)

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