Tuesday, August 11, 2009

Parmesan Chicken Strips

I got this recipe out of a Pampered Chef Stoneware cookbook. My husband really likes these and requested them one day but I didn't have all of the ingredients. So...I tweaked it a little bit. Below is my recipe. If you want the Pampered Chef one, e-mail me at princesskymberlee@gmail.com and I'll send it to you. :)

These are perfect for summer and for kids because they are finger foods and not super messy!

2-3 boneless, skinless chicken breasts
1/2 a sleeve of ritz crackers
1/4 cup parmesan cheese
1/2 cup milk (2% seems to work best but I've used fat free)
1 tbsp parsley <--- not paisley like I originally said...
1 tbsp oregano
1 tbsp garlic powder
1 tsp pepper

Thaw chicken and cut into strips. This is what I love --- you can make the strips however big or small you want. I make them various sizes, just for the fun of it.

Crush ritz crackers in plastic bag and combine all dry ingredients. Shake up the bag to mix them well. Empty bag into small saucer. Put milk into separate saucer.

Dip chicken strips into milk, then into the crumb mixture. Cover evenly.

When chicken strips are coated, arrange on baking stone. (If you are using a regular baking pan, grease the pan first. If using stoneware, no need to do anything.) Cook at 400 for 10-15 minutes, or until the coating is a little brown.

I serve these with ranch dipping sauce, fresh fruit and sweet tea. It takes about 20-25 minutes from start to finish (provided you thaw the chicken before hand.)


Tomorrow: Philly Cheese Steak Roll


  1. Ooh! Thanks Kym! I'm making these tonight. :) I don't have any Oregno though so I'm going to go without. Also, I've never heard of Paisley. Did you mean Parsley or am I just crazy?

    -PaytonFamily @ Xanga

  2. Hahaha...yes, I meant parsley....lol!!

  3. I made these today for lunch and I made a few adjustments. We didn't have any parmesan, so I just turned them into chicken strips. :) The breading was AMAZING though, but a bit too much garlic (maybe a tsp would have sufficed?) and it needed a bit of salt I think. Next time I think I'm going to bread the strips and then fry them instead of oven-baking them (yes, I know it's not as healthy) because frying helps retain moisture and my husband is a little picky about dry chicken. :) Overall, the best tasting breading ever though!! :)