Herbed Chicken Strips Recipe

5 2 2
Herbed Chicken Strips Recipe
Herbed Chicken Strips Recipe photo by Taste of Home
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Herbed Chicken Strips Recipe

Read Reviews
5 2 2
Publisher Photo
A mild mixture of herbs and spices adds delicious flavor to these chicken breasts. This doesn't take long to prepare, so it's a recipe I pull out of the file often. —Barbara Wall Yucaipa, California
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound boneless skinless chicken breast, cut into thin strips
  • 1 small onion, halved and sliced
  • 2 garlic cloves, minced
  • 1/4 cup butter
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon minced fresh dill
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked rice, optional

Directions

Place chicken strips in a greased 1-qt. baking dish. In a skillet, saute onion and garlic in butter until tender. Stir in the parsley, dill oregano, salt and pepper. Pour over chicken. Bake, uncovered, at 350° for 15 minutes. Stir; bake 5-10 minutes longer or until chicken juices run clear. Serve over rice if desired. Yield: 2 servings.
Originally published as Herbed Chicken Strips in Reminisce May/June 2005, p49

Nutritional Facts

1 cup: 343 calories, 25g fat (15g saturated fat), 124mg cholesterol, 584mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 24g protein.

  • 1/2 pound boneless skinless chicken breast, cut into thin strips
  • 1 small onion, halved and sliced
  • 2 garlic cloves, minced
  • 1/4 cup butter
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon minced fresh dill
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked rice, optional
  1. Place chicken strips in a greased 1-qt. baking dish. In a skillet, saute onion and garlic in butter until tender. Stir in the parsley, dill oregano, salt and pepper. Pour over chicken. Bake, uncovered, at 350° for 15 minutes. Stir; bake 5-10 minutes longer or until chicken juices run clear. Serve over rice if desired. Yield: 2 servings.
Originally published as Herbed Chicken Strips in Reminisce May/June 2005, p49

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Reviews forHerbed Chicken Strips

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MY REVIEW
mamamarie User ID: 568814 266018
Reviewed May. 16, 2017

"This was good. I used olive oil instead of butter. We had it over rice and another time over pasta. Would make it again. Thanks for the recipe."

MY REVIEW
lillybow User ID: 1141272 146791
Reviewed Dec. 13, 2011

"Really quick and easy. I used garlic powder and dried spices, the flavors were mild. Both teenagers liked this dish, so I'll have to double it next time. :)"

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