Chicken Strips

Craving some chicken strips? Here is a healthier version that still has all the flavour you could want.

I have a weakness for chicken strips and nuggets of the deep fried variety.  So I decided I should probably make a few tweaks to health it up a bit, and did so by making a whole wheat coating and baking them in the oven.  I paired it up with some hot mustard dip and I do have to say, they were not too shabby, not too shabby at all.

  Chicken Strips

2 boneless, skinless chicken breasts – cut into strips

1 large whole wheat bun – or the equivalent in bread – cut into cubes

1 tsp garlic powder

½ tsp paprika

½ tsp parsley

1 tbsp grated parmesan

½ tbsp sesame seeds

2 eggs

1.  Preheat oven to 350º.  Lay cubes of bread out on a baking sheet and bake for 10 mins

2. Place baked bread cubes, garlic powder, paprika, parsley, and grated parmesan into food processor and pulse until  desired texture for chicken strips coating is reached.  Pour into a bowl and stir in sesame seeds.

3. Turn oven up to 400º.  Coat chicken strips in egg and then coat with breadcrumb mixture.  Place on a lightly greased baking pan.

4. Bake for about 20 mins.

Makes 2 servings

Per Serving

Calories 280      Fat 9g      Carbs 10.5g      Protein 35g

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