Chicken Tenders II

Ingredients:
2/3 cup Bisquick mix
1/2 cup grated Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4 cup fat-free egg product
3 Tbsp vegetable oil spread, melted

Heat oven to 450. Line cookie sheet with foil; spray with cooking spray. In a resealable food-storage plastic bag, stir together Bisquick, Parmesan, salt and paprika. Dip the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Drizzle vegetable oil spread over chicken.

Bake 12-14 minutes, turning halfway through, until no longer pink in the center.

What I did differently from the recipe:
This was supposed to be a "heart healthy" recipe. Instead of using the "egg product" I used one egg. It was just enough for the 1.5 pounds of chicken I was making. Also, I read the recipe wrong in the first place. Instead of using vegetable oil spread, I just read vegetable oil!! Fortunately I totally forgot about that step when making the recipe. No worse for wear!

What I'll do differently next time:
Same, although I might actually try drizzling some butter over them like the recipe suggested.

Verdict:
Thumbs up!! We have a tried-and-true chicken tenders recipe that I've used for four years now. You should have seen the look on Stephen's face when I said I wanted to try a new recipe. Not surprisingly, he liked this one! It is much faster and not as greasy as the other version, but still not quite as good. Definitely a keeper and much healthier if you're worried about that.

Printable version:

Ingredients:
2/3 cup Bisquick mix
1/2 cup grated Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4 cup fat-free egg product
3 Tbsp vegetable oil spread, melted

Heat oven to 450. Line cookie sheet with foil; spray with cooking spray.

In a resealable food-storage plastic bag, stir together Bisquick, Parmesan, salt and paprika. Dip the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Drizzle vegetable oil spread over chicken.

Bake 12-14 minutes, turning halfway through, until no longer pink in the center.

Chicken Tenders

Ingredients:
chicken breasts or chicken tenders (I usually get around 1 lb or more)
milk (doesn't need to be much, around a cup or less)
flour (probably between 1-2 cups)
salt and pepper
vegetable oil

Heat some vegetable oil in a skillet over medium heat. The oil should at least cover the bottom of the skillet, and maybe a bit more. In a small bowl, pour the milk. In another bowl, mix the flour, salt and pepper. Put as much s&p as desired - I usually do overkill because it makes the flavor stronger and the chicken crisper.

When the oil is heated in the skillet, dunk the sliced pieces of chicken in the milk first, and then into the flour mixture. Place them in the skillet. Flip them after a couple of minutes. Keep flipping until they are done all the way through.

Serve and eat! This meal takes a while to make but it's really easy. Cooking the chicken is what takes the longest. And the cooked chicken is easily kept warm in the oven or a toaster oven around 250 degrees.

Verdict: Thumbs up!! We make this recipe quite often, and I have no idea where I got it from, so I'm not sure what all I've changed from the original recipe. Try it with some garlic powder thrown into the mix, or some Italian seasoning. Mix it up a bit!