#771: Cara's Crunchy Chicken Strips

Brian's first question was, "Who's Cara?"  I personally don't know who Cara is...that's just the name of this recipe thanks to taste of home.  I was planning on using chicken breasts for dinner, so I just cut them each in half, so our "chicken strips" are a little bigger than normal.  This was delicious.  We all enjoyed it.  The croutons really hold up nicely in this recipe and give it a nice crunch.  We will definitely eat this again. 

1/2 cup biscuit/baking mix

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup crushed Caesar salad croutons

2 eggs, lightly beaten (I used egg substitute)

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips (I used 4, 3 oz chicken breasts each cut in half)

2 tablespoons butter, melted (I omitted)

 

In a shallow bowl, mix the baking mix, salt and pepper. Place crushed croutons and eggs in separate shallow bowls. Dip chicken in baking mix to coat both sides; shake off excess. Dip in eggs, then in croutons, patting to help coating adhere.

Arrange in a single layer on a greased 15-in. x 10-in. baking pan. Drizzle with butter. (I sprayed mine with non-stick cooking spray) Bake at 450° for 10-12 minutes or until chicken is no longer pink, turning once.

My version w/egg substitute and no-butter = 6 ww+ pts per chicken breast.