Chicken Fingers

 

2

tablespoons butter or margarine

1/2

cup Gold Medal® all-purpose flour

1

teaspoon paprika

1/2

teaspoon salt

1/4

teaspoon pepper

1 1/2

pounds boneless skinless chicken breasts, cut crosswise into 1 1/2-inch strips

• 1 Heat oven to 425ºF. Melt butter in rectangular pan, 13x9x2 inches, in oven.
• 2 Mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Toss with melted butter in pan.
• 3 Bake uncovered 15 minutes. Turn chicken strips; bake 10 to 15 minutes longer or until no longer pink in center.