Thursday, December 11, 2008

Crispy Parmesan Chicken Strips

This has been a staple in our house for a long time now and everyone loves it. The strips bake up so crispy in my stoneware jelly roll pan.

Crispy Parmesan Chicken Strips

1 1/2 cups seasoned croutons, crushed
1/3 cup grated Parmesan cheese
1 teaspoon dried parsley
1/4 teaspoon garlic salt
2 egg whites
1 tablespoon water
1 lb boneless skinless chicken breasts, cut lengthwise into fairly thin strips (I would probably say I cut them to less than an inch in width)
you favorite dipping sauces (we do ketchup, ranch dressing, honey mustard, and barbecue sauce)

Preheat oven to 450. In a bowl combine crouton crumbs, Parmesan, parsley and garlic salt. In another bowl beat egg whites with water. Dip each chicken strip in egg mixture and then dredge in the crumb mixture, you kind of need to press the crumbs into the chicken to make them stick. Bake on a cookie sheet (I use a stoneware jelly roll pan, as mentioned before) for 16 minutes or until chicken is cooked through. Serve with dipping sauces.

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