| 2/3 | cup Original Bisquick® mix |
| 1/2 | cup grated Parmesan cheese |
| 1/2 | teaspoon salt or Garlic salt |
| 1/2 | teaspoon paprika |
| 3 | boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips |
| 1 | egg, slightly beaten |
| 3 | tablespoons butter or margarine, melted |
Serve with...
Grilled Buffalo Potato Wedges
Total Time:
50 min
| 1. | Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray. |
| 2. | Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. |
| 3. | Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center. |
|
| Like garlic? Use garlic salt for the 1/2 teaspoon salt. |
|
| Three chicken breast halves weigh about 1 pound. |
|
| Purchase chicken breasts in the freezer case. With a well-stocked freezer, you’ll be ready to make this recipe quickly on weeknights. |
|
| Serve chicken fingers with garlic mashed potatoes and a mixed-greens salad. |
Nutrition Information:
340 ( 170); 19g ( 9g, 1g); 140mg; 930mg; 13g ( 0g, 2g); 28g 15%; 0%; 25%; 10% 1 ; 0 ; 0 ; 3 1/2 ; 3 1