Don't know if you've ever tried their Ultimate Chicken Fingers before, but they were pretty doggone tasty. No leftovers, if that tells you anything.
- 3 boneless, skinless chicken breasts (about a pound)
- 2/3 cup Bisquick
- 1/2 cup grated Parmesan cheese
- 1/2 tsp. salt or garlic salt (I went with the garlic salt)
- 1/2 tsp. paprika
- 1 egg, slightly beaten
- 3 Tbsp. butter or margarine, melted
Heat your oven to 450 degrees. Line a cookie sheet with foil and spray with cooking spray.
In a 1-gallon zip-top bag, mix the Bisquick, cheese, salt, and paprika.
Now you're ready to assemble.
(okay, who left the pantry door open?)
Dip a portion of the chicken strips into the egg and then place them in the bag. Seal the bag and shake to coat. (I doubled the recipe, however I think I tripled the meat.)
Place the chicken on the foil-covered cookie sheet.
Repeat to use up remaining chicken.
Drizzle butter over chicken.
(If I hadn't been so lazy, I would have spread these out onto two pans)
Bake 12-14 minutes, turning halfway through bake time, until no longer pink in center.
See, easy peasy.
Of course, I needed a kickin' sauce to go with these tasty nuggets.
And that was easy too.
Matter of fact, here's all you need.
Ranch dressing and some chipotle peppers. How kickin' you make it, is up to you, though.
I simply added a little bit of adobo sauce (that's what the chipotles are packed in) and minced up one chipotle and stirred it into about a half cup of dressing. Actually I started with a half a pepper and my husband complained it had no kick, so I had to add the other half and it was still mild enough for me.
So this has been a week of learning to be disciplined in my writing. Do y'all struggle with your internal editor? If so, how do you handle that bossy so-and-so?