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"This moist chicken goes from stove to freezer to table without losing flavor or texture," assures Barbara Eberlein. "I usually get two frying pans going and have four cookie sheets full of chicken when I'm done. The hardest part is keeping my fellas out of it 'til dinner-time," notes the Belleville, Illinois cook.
Originally published as Italian Chicken Strips in Quick Cooking March/April 2003, p59
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Reviewed on Jan. 18, 2012 by shecooksalot
I order bulk chicken breasts at a great price so I am always looking for great chicken recipes to put in the freezer for make ahead meals. This recipe is going in my permanent recipe box because it is great. There wasn't that much work to it, but the chicken strips turned out great. They kept their flavor and texture after being in the freezer and baking. These are great for a quick dinner or lunch since they only take 15 minutes to bake. I even used homeade whole wheat breadcrumbs, homeade low salt Italian seasoning and egg beaters instead of eggs for the dipping and canola oil for frying and everything still turned out great.
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© Reiman Media Group, LLC., 2012