Monday, February 25, 2013

Chicken Strips

My friend Sarah introduced me to Barbara's Bakery products and we really like them. I used Barbara's Cornflakes (which are certified organic and sweetened with fruit juice) to make these chicken strips. They worked and tasted great.

1 1/2 lbs boneless, skinless chicken breasts
1/4 c butter, melted
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1 c cornflake crumbs

Preheat oven to 425. Cut chicken into diagonal 1 1/2" strips. Process cornflakes down to one cup, then mix in paprika, salt, and pepper. Dip chicken in the butter, then the dry mixture, then arrange in a sprayed 9x13" glass pan. Bake 15 minutes. Flip the strips and bake another 10 minutes. Serve with your favorite dipping sauce. Serves four.

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