Italian Chicken Strips Recipes

EASY ITALIAN CHICKEN II

Steps:

• To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.

ITALIAN CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, Italian seasoning and 1 teaspoon garlic salt. In a shallow bowl, beat eggs, water and remaining garlic salt. Dip chicken strips into egg mixture, then shake to coat in crumb mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry chicken in batches until golden brown, about 4 minutes. Drain on paper towels. Serve immediately; or cool and freeze for up to 3 months.

ITALIAN CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, Italian seasoning and 1 teaspoon garlic salt.
• In a shallow bowl, beat eggs, water and remaining garlic salt.
• Dip chicken strips into egg mixture, then shake in crumb mixture.
• In a skillet, heat 1 inches of oil to 375°.
• Fry chicken in batches until golden brown, about 4 minutes.
• Drain on paper towels.
• Serve immediately or cool and freeze for up to 3 months.

ITALIAN CHICKEN STRIPS

Steps:

• Start by cutting chicken in to strips. Beat eggs in a small bowl. Put bread crumbs in medium size bowl.
• Heat large skillet, put about 4 tbs of butter in pan and heat it over medium until grease is melted.
• Dip chicken in egg then crumbs and put it in the hot pan. Once pan is full, salt the chicken with a dash of salt. Turn the chicken when golden brown. (It's best to use a fork to turn the chicken). Every time you make a new skillet full, add 4 more tbs of butter to the pan so the chicken doesn't stick.
• You can serve this with anything, I generally serve it with mashed potatoes and corn.
• Enjoy!

ITALIAN RANCH CHICKEN STRIPS

Steps:

• In a shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. In another shallow bowl, combine dressing and water. Dip chicken into dressing mixture, then coat with crumb mixture. , Arrange chicken on a baking sheet coated with cooking spray. Lightly spray top of chicken with cooking spray. Bake, uncovered, at 400° for 12-15 minutes or until juices run clear.

ITALIAN CHICKEN PANINI

Steps:

• Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
• Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
• Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.