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Nutty Chicken Strips Recipe

Photo by: Taste of Home

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“I enjoy cooking for my parents and two brothers,” relates Betsy Baertlein, 17, of Mazeppa, Minnesota. “I usually prepare things that are a little out of the ordinary. These strips, seasoned with curry, are great for a family game night.”

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6 Servings
Prep/Total Time: 25 min.

Ingredients

1 cup soft bread crumbs
1/2 cup chopped almonds
2 tablespoons minced fresh cilantro
1-1/2 teaspoons curry powder
1/4 cup all-purpose flour
1 egg
1/2 cup milk
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup canola oil
YOGURT DIPPING SAUCE:
1 cup (8 ounces) plain yogurt
2 tablespoons minced fresh cilantro
1 tablespoon honey

Directions

In a large resealable plastic bag, combine the bread crumbs, almonds, cilantro and curry powder. Place flour in a shallow bowl. In another shallow bowl, beat the egg and milk. Dip chicken strips in flour, then in egg mixture. Place in bag and shake to coat.
In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Drain on paper towels. In a small bowl, combine the sauce ingredients. Serve with chicken. Yield: 6 servings.

Nutrition Facts: 1 serving (1/4 pound) equals 366 calories, 20 g fat (4 g saturated fat), 106 mg cholesterol, 135 mg sodium, 16 g carbohydrate, 2 g fiber, 30 g protein.

Nutty Chicken Strips published in Taste of Home February/March 2006, p52

Batter and Breading

I use my batter and breading on fish, but it tastes great on chicken strips and onion rings, too. —Kathy Benson, Greeley, Colorado

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