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Sunday, March 7, 2010
Crispy Chicken Strips
Husband Rating: 4 stars
4 boneless skinless chicken breasts
6 Tbsp (3/4 cup) butter, melted
1 tsp. lemon juice
1 1/2 cups crushed tortilla chips
1/3 cup flour
Preheat oven to 400 degrees. Slice chicken into long, thin strips. (My Albertsons chicken breasts were pretty fat, so I cut them in half both ways, if you need to pound them out to be an even thickness go for it.) Place flour in a shallow dish. In another dish combine melted butter and lemon juice. Pour tortilla chips into a large ziploc bag, run over with a rolling pin to make tortilla chips finely crushes and even sizes. Place chicken in flour dish and lightly cover then submerge in butter lemon juice mixture. Toss chicken into ziploc bag, shake to coat. Layer on a lightly greased baking sheet and bake for 17-20 minutes or until chicken is no longer pink and coating is golden.
Serve with cucumber stacks, carrots and your favorite dipping sauce.
Freezer Instructions: I made a whole cookie sheet full, so I tossed half in the freezer. They are a snap to reheat since they are already cooked. Place cooled chicken into a ziploc bag, label and date. To reheat microwave for 1-2 minutes or warm in skillet. Use within 2 months.
Recipe and photography credit: Camilles Casa