I try to be as real and honest as possible because life is never simple, especially when you are a parent. This has been a trying week both with my meal plan and with how I have been feeling at the end of this pregnancy. First I struggled with my broiler making my sheet pan steak, then when I went to make my skillet dinner the ground chicken smelled fishy (literally, ew) so we had grilled cheese instead. On the plus side the steak dinner turned out tasting awesome while I learned things about my oven in the process and I invented an awesome rice veggie side to go with my grilled cheese (or to go with anything really!).
Tonight was more of a win in the dinner department. Yay finally! 😀 I got creative and made chicken strips two ways. Well, they look more like chicken chunks than strips, but the end result is the same. I will probably make them into nuggets next time just for fun.
I made both of these at the same time, but I felt it is easier to break it into two different recipes.
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As you are probably sick of hearing I, of course, bought my dressings for my marinades at Aldi. The Asian dressing is SO DANG GOOD. You have to try it! I am sure that any zesty italian or asian dressing would work in these recipes, but these are tried and true.
For both recipes, the first thing you do is cut the chicken breasts into strips. Mine did not quite look like strips thanks to hurrying because my daughter was waking up from her nap, but they worked just as well.
I cut up a total of 3 pounds of chicken and separated them evenly into different bowls. Poured about a cup of dressing over each and stirred to coat. I would suggest marinating for at least an hour. I marinated mine for about 2 hours.
Once the chicken is done marinating, combine breadcrumb ingredients into one shallow dish and the liquid ingredients in another.
After dredging the chicken, place it on a greased baking sheet. I would suggest using a metal rack on your baking sheet for optimal crispness. I somehow do not have these (even though I swore I did), but I will be investing in some. It makes a big difference in texture!
Bake for 6 minutes, then flip over and bake again for another 6 minutes or until cooked through.
We enjoyed ours with a salad topped with the amazing Asian Ginger Dressing.
This was the last meal that was on my meal plan to make and it was the only one that actually went smoothly. What a week!
Italian Style Chicken Strips
Ingredients
- 1.5 Pounds Chicken Breast
- 1 Cup Zesty Italian Dressing
- 1/2 Cup Crushed Rice Crispies
- 1 Cup Italian Breadcrumbs
- 1/2 Cup Grated Parmesan
- 1/2 Cup Unsalted Butter (1 stick) Melted
- Olive Oil Cooking Spray
Instructions
- Cut chicken breasts into strips and place in a medium-sized bowl. Pour Italian dressing over chicken and stir to coat. Marinate in refrigerator for at least one hour.
- Preheat oven to 425 degrees. Mix together crushed rice crispies, Italian breadcrumbs and parmesan cheese in a shallow dish. In another shallow dish melt the butter.
- Dredge chicken in melted butter and then the breadcrumb mixture. Place on greased baking sheet. For optimal crispness place on a wire rack on the baking sheet. Spray lightly with olive oil.
- Bake for 6 minutes. Flip chicken over and lightly spray again with olive oil. Bake for another 6 minutes or until cooked through.
Asian Style Chicken Strips
Ingredients
- 1.5 pounds Chicken Breasts
- 1 Cup Simply Nature Asian Ginger Dressing
- 1 Cup Crushed Rice Crispies
- 1 Cup Plain Panko Bread Crumbs
- 1/4 Teaspoon Sea Salt or to taste
- 1/4 Teaspoon Fresh Cracked Pepper or to taste
- 3 Egg Whites
- 1 Tablespoon Teriyaki Sauce
- OIive Oil Cooking Spray
Instructions
- Cut chicken breasts into strips, place in medium-sized bowl. Pour Asian Ginger Dressing over top and stir to coat. Put into refrigerator to marinate for at least an hour.
- Preheat oven to 425 degrees. In a shallow bowl mix together crushed rice crispies, plain panko bread crumbs, salt, and pepper. In another shallow bowl mix together the egg whites and teriyaki sauce.
- Dredge chicken strips into egg white mixture and then the breadcrumb mixture. Place on greased baking sheet. (For optimal crispness place on top of a wire rack on the baking sheet) Lightly spray olive oil over chicken.
- Bake for 6 minutes. Flip chicken over and lightly spray with olive oil again. Bake for another 6 minutes or until cooked through.
Notes
