MichaelAnn's Chx Strips
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| Mon, 08-06-2007 - 8:59pm |
Just made these tonight -- YUM -- we cleaned up the whole batch (DH ate them when he got home, too). These were delicious! DH said to me, "I love it when you are healthy." =) I think he was referring to both SBD and the recent string of non-migraine days. Bless that poor man -- he has been through it with me!
T.
My kids eat this by the pound, so I make big batches and freeze it. They love to dip them in some sugar-free BBQ sauce or ranch dressing.
1/3 cup whole wheat flour
Salt and ground black pepper
1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips
1/3 cup milk
1/3 cup grated Parmesan
1/2 cup oats
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper.
Place milk in a separate shallow dish.
In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder. (I whizz this in the food processor for a few pulses) You can also add any spices you like here - sometimes we add some Italian seasoning, other times some chili powderif we feel like spicy, etc.
Dip chicken into flour and turn to coat.
Dip flour-coated chicken into milk and then transfer chicken to oat mixture.
Turn to coat chicken (or shake bag) until well covered with oat mixture.
Place chicken on prepared baking sheet and spray the top of chicken with cooking spray.
Bake 15 minutes, until crust is golden brown and chicken is cooked through. (I bake, then turn on the broiler for a few minutes to really brown/crisp them and get the coating crunchy)
To freeze, I let them cool completely then lay them out on a baking sheet and freeze. Once they are frozen I pack them up into packages that are the amount I think my kids will eat in one meal. To reheat I just pop them in the oven on a baking sheet.

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Michelle...your little girl is ADORABLE! love that she is eating a green bean!
Going to try out this recipe next week too. It's on my list! Thanks Teresa for putting on your meal list this week!
belizesig1
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Sheneq
Sheneq
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I wouldn't use mozzarella! The texture of the parmesan is totally different, its not a "melty" cheese and just crisps and makes a crunchy coating - the mozz would get things soggy I think!
You could probably just increase the oats - you could whizz the amount that is supposed to be parm cheese in the food processor until its the consistency of parm cheese, then add it to the regular oats. I've done coatings on meat using just oats and it does work okay, but I think you'd miss a lot of flavor and they may not brown quite the same.
belizesig1
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Made a huge batch of these on Monday (after a trip to Sam's I came home with a large package of chicken tenders)...I took MichaelAnn's advice about freezing them on the cookie sheet first (never did this before) then putting in a freezer bag. These have been great! I have been taking out 1 or 2 for the last couple of days at lunch and microwaving them, chopping into bite size pieces and throwing them on a huge salad. I feel like I am eating a restaurant salad!
Very easy and a nice way to change up lunch too!
Aggie
Hey guys, I have a question about these.
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