These strips are designed for kids, but tasty enough for company. The tender strips are moist and juicy and would also be great on a salad. —Becky Oliver, Fairplay, Colorado
- 1/3 cup egg substitute
- 1 tablespoon prepared mustard
- 1 garlic clove, minced
- 3/4 cup dry bread crumbs
- 2 teaspoons dried basil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound chicken tenderloins
- In a shallow bowl, combine the egg substitute, mustard and garlic. In another shallow bowl, combine the bread crumbs, basil, paprika, salt and pepper. Dip chicken in egg mixture, then roll in crumbs.
- Place on a baking sheet coated with cooking spray. Bake at 400° for 10-15 minutes or until golden brown and juices run clear. Yield: 4 servings.
Originally published as Seasoned Chicken Strips in Light & Tasty February/March 2007, p7
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