RAINBOW CHICKEN ROLL
Steps:
- Preheat oven to 350 degrees F.
- Using a knife, carefully butterfly each chicken breast 3/4 of the way through. Place chicken breast between 2 sheets of plastic wrap and using a meat mallet, rolling pin or heavy bottomed pan pound each breast to 1/4-inch thickness. Repeat with remaining chicken breasts.
- Lay chicken breasts flat on a cutting board and sprinkle with seasoned salt and Italian seasoning. Place 3 to 4 strips each of the string beans, carrots and red pepper leaving 1/2-inch on the side furthest from you. Sprinkle each with 2 tablespoons cheese. Roll chicken breast up and place seam side down in a medium skillet.
- Pour marinara sauce over chicken and place in oven. Bake 30 minutes basting with the marinara sauce halfway through cooking.
- Remove breasts from pan. To serve slice each breast into 4 or 5 slices and fan on the plate with additional marinara sauce on the side.
CRISPY CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
- In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
- Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
- Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
- When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
- Serve with your favorite dipping sauce. Yum!
CRISPY CHICKEN STRIPS
This is the best chicken recipe. My husband and children ask for this over and over again.
Provided by DDICKERSON
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
- Place butter in a shallow bowl. In a separate shallow bowl, mix the crushed cereal, flour, and seasoning blend. Dip chicken tenders in the butter, then press in the cereal mixture to evenly coat. Arrange in the prepared baking dish. Drizzle with any remaining butter.
- Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 12 g, Cholesterol 95.1 mg, Fat 14.4 g, Fiber 0.2 g, Protein 24.8 g, SaturatedFat 8.1 g, Sodium 218.2 mg, Sugar 0.8 g
CRISPY CHICKEN STRIPS
Serve these family-friendly crunchy chicken bites with carrot salad, tomato sauce and a baked potato. Use panko breadcrumbs if you can, as they're larger and crisper
Provided by Lulu Grimes
Categories Dinner, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
- Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don't burn. Tip into a bowl and break up any large clumps.
- Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.
- Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.
- Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
CRISPY BAKED CHICKEN STRIPS
These are delicious! And much more cost-effective than buying chicken nuggets. Nice and juicy, yet crisp on the outside, too. Yummy, yummy! For an Italian twist, omit chili powder and substitute Italian seasonings. Makes two dinner servings, or 4 lunch/appetizer servings.
Provided by Amanda Beth
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken breasts into thin strips, about one inch wide.
- Longer sections can be cut in half to have uniform pieces.
- Mix cracker crumbs and seasonings well.
- Dip chicken pieces into egg mixture, then dredge in crumb mixture.
- Place on baking sheet sprayed with cooking spray.
- Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
- Dip into favorite sauce, or enjoy just as they are!
"RAINBOW CHICKEN STRIPS"
Okay, I probably didn't make this up, but I felt like I did. I was looking for something new to make that my kids would love. It was colorful and my 3 year old called it rainbow chicken. So easy and I liked it too! The amounts and times are not exact I didn't really measure as I was going along.
Provided by PeytonandKaylansMama
Categories Chicken Breast
Time 50m
Yield 20 fingers, 4 serving(s)
Number Of Ingredients 5
Steps:
- cut chicken breasts into strips (fingers).
- Mix bread crumbs, goldfish crackers and parmesan in a large plastic bag and crush until coarse.
- coat chicken with olive oil and roll (or shake into cracker mixture.)
- Bake at 350 for about 40 minutes.
Nutrition Facts : Calories 365.2, Fat 19.5, SaturatedFat 5.2, Cholesterol 61.4, Sodium 462.4, Carbohydrate 19.2, Fiber 0.9, Sugar 0.7, Protein 27
RAINBOW CHICKEN
Steps:
- Wash the chicken breast, pat dry, and lay on cutting surface. Using a razor-sharp knife, slice into 3-inch by 1-1/2 inch strips. In a deep bowl, mix the beaten eggs thoroughly with the marinade. Add the chicken, coat well and marinate for one hour. Slice the onion, green pepper, celery and carrot in long strips. Julienne the bamboo shoots. Set aside. Prepare the sauce by combining the next eight ingredients in a small bowl. Set aside. Roll the strips of marinated chicken in cornstarch to coat evenly. Lay on waxed paper. Add 3 cups of the oil to a heated wok and heat until almost smoking. Add the chicken strips, one at a time, so they will crisp well. Stir with a large spatula until meat is nearly done, about 2 minutes. Add the vegetables and deep-fry, stirring constantly, for 2 minutes longer. Remove the wok from heat. Gently empty into a strainer placed over a deep metal bowl. Allow frying oil to drain. Return wok to high heat and add the remaining 2 teaspoons oil. When sizzling hot, carefully add the sauce and stir until sauce comes to a boil. Dissolve 1 teaspoon cornstarch in 1/2 cup cold water and add to sauce, continuing to stir until sauce thickens. Return the drained chicken and vegetables to wok. Stir to coat well with the sauce. Serve at once. Directions for Marinade: Mix all ingredients together until thoroughly combined. Refrigerate until ready to use. GOLDEN PALACE 7TH STREET N.W., WASHINGTON,D.C. BEVERAGE: TSING TAO BEER From the . Downloaded from G Internet, G Internet.
Nutrition Facts : Calories 242 calories, Fat 10.7361570599798 g, Carbohydrate 10.3811594331621 g, Cholesterol 385.385446825 mg, Fiber 0.495788887992542 g, Protein 24.222877556283 g, SaturatedFat 3.06650896332937 g, ServingSize 1 1 Serving (185g), Sodium 392.254740794237 mg, Sugar 9.88537054516953 g, TransFat 1.66380196361601 g
EASY CHICKEN STRIPS
I came up with these crispy strips one night when I was looking for a fast new way to serve chicken. They also make delightful appetizers, especially when served with barbecue or sweet-and-sour sauce for dunking. -Crystal Sheckles-Gibson, Beespring, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes., Transfer to an ungreased baking sheet. Bake until golden brown and juices run clear, 15-20 minutes.
Nutrition Facts : Calories 283 calories, Fat 12g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 438mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.
ALMOND CHICKEN STRIPS
Whether I serve these nutty chicken strips as an appetizer or entree, there are never leftovers.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the cornstarch, sugar, salt and sherry; gradually stir in egg whites. Place almonds in another shallow bowl. Dip chicken in egg white mixture, then coat with almonds., In a large skillet or wok, stir-fry chicken strips in oil for 5-7 minutes or until no longer pink; drain on paper towels. Serve with honey mustard for dipping if desired.
Nutrition Facts : Calories 432 calories, Fat 27g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 378mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 32g protein.
FOIL PACK CHICKEN AND RAINBOW VEGGIES RECIPE BY TASTY
Here's what you need: red onion, broccoli florets, yellow bell pepper, baby carrots, cherry tomatoes, olive oil, salt, pepper, fresh thyme, garlic, chickens, olive oil, salt, pepper, paprika, fresh thyme, garlic, baking trays, aluminum foil
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F/200˚C.
- Place red onion, broccoli, yellow bell pepper, baby carrots, and cherry tomatoes evenly on a baking tray. (Try not to let the vegetables overlap too much so they roast properly.)
- Season with olive oil, salt, and pepper (to taste).
- Add sprigs of thyme and garlic clove halves on top of the vegetables.
- Tear off four pieces of aluminum foil, approximately 12 in x 12 in (30 x 30 cm).
- Lay down the foil and place the chicken breast in the center for each one.
- Season both sides of the chicken with olive oil, salt, pepper, and paprika (all to taste).
- Add sprigs of thyme and garlic clove on top of each chicken breast.
- Bring the top and bottom edge of the foil into the center and fold a couple of times. Fold in the left and right sides a couple of times to seal the foil pack.
- Place all 4 chicken foil packs on a baking tray.
- Bake for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 535 calories, Carbohydrate 29 grams, Fat 24 grams, Fiber 12 grams, Protein 52 grams, Sugar 9 grams
RAINBOW GRILLED CHICKEN SALAD RECIPE BY TASTY
Here's what you need: chicken breasts, salt, black pepper, chili powder, cumin, garlic powder, dried oregano, olive oil, sour cream, fresh cilantro, pepper, salt, lime juice, romaine lettuce, red onion, tomato, orange bell pepper, corn, fresh cilantro, jalapeño, avocado, tortilla strip
Provided by Claire Nolan
Categories Lunch
Yield 4 servings
Number Of Ingredients 22
Steps:
- Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
- Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
- In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
- In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
- Add the chicken strips. Gently toss salad with the sour cream dressing.
- Garnish with avocado slices and tortilla strips.
- Enjoy!
Nutrition Facts : Calories 380 calories, Carbohydrate 20 grams, Fat 21 grams, Fiber 6 grams, Protein 28 grams, Sugar 7 grams
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