Categories: Chicken; Freezer; Main; Rotation

Ingredients

• 2 large chicken breasts
• 1/2 cup all purpose flour
• 2 eggs beaten
• 1 cup whole wheat Panko regular works fine as well
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic salt
• --Some sort of sauce --teriyaki??

Directions

1. t the chicken breasts into 1.5-inch wide strips.

2. Place in three separate shallow bowls the flour, the eggs, and in the third bowl, combine the Panko, salt, pepper and garlic salt.

3. Working in batches of 2-3 strips, first roll in the flour. Tap gently to remove excess.

4. Dredge in the egg, then in the Panko mixture. Place on a plate.

5. Freeze for 3-4 hours, then transfer the chicken strips into a large plastic bag.

6. (We had this as written and Ben thought it would be better with a sauce to give more flavor – drizzle sauce on before baking? He thought teriyaki would be good)

7. Pre-heat oven to 375°F. Line a baking sheet with parchment paper.

8. When oven is heated, arrange the chicken strips on the baking sheet, leaving a few inches between each one.

9. Bake for 10 minutes, flip, then bake for another 15 minutes.

10. Serve immediately.

Email to a friend | Print this recipe | Back