Fried Chicken Strips
Chicken strips are also called chicken fingers. They can be eaten alone or tossed in a dish with other ingredients. Chicken strips are made from boneless chicken breasts that are often breaded and fried, and are usually gladly eaten by even the pickiest of children. You can keep the chicken strips fairly plain, or you can dress them up to give them some added flavor. Add this to my Recipe Box.
Wrapped Chicken Strips
Grate 4 oz. of your favorite cheese and set it aside. (Cheddar, Monterey jack and Swiss cheese all work well with this dish.) Cut two boneless chicken breasts in to thin strips. Cook in a skillet over medium heat with just a little bit of oil. When the strips are no longer pink in their centers, they are done. Roll out some canned crescent rolls (Pillsbury works well) and place one chicken strip in each. Sprinkle cheese all around it and then roll the dough over the chicken strips. Take out a casserole dish and combine one 8-oz. can of cream of mushroom soup, one can of cream of celery soup, and 3/4 cup of water. Set your chicken wraps in the liquid and bake at 350 degrees Fahrenheit for 40 to 45 minutes.
Chicken Strips and Vegetables
Cut three boneless chicken breasts in to thin strips. Open a freezer bag and pour in 1/2 cup of flour, 1 tbsp. of paprika and a dash of salt. Add the chicken strips and shake until coated. Place one stick (1/4 cup) of butter in a frying pan and turn to medium heat. When the butter melts, add the chicken strips. Brown the chicken strips on both sides and then begin adding one cup of chopped carrots and two cups of cubed potatoes. Immediately after you add the vegetables, add an 8-oz. can of cream of celery soup. Fill the can up with water and add that as well. Mix all of the ingredients together. Cover the pan and turn the heat down to simmer. Cook for 40 minutes. Serve the chicken strips and vegetables over a plate of rice if desired.
Italian Fried Chicken Strips
Cut three boneless chicken breasts in to thin strips. Coat these chicken strips with Italian dressing. Next, combine 1 1/2 cups of Italian bread crumbs with 3 tbsp. of Parmesan cheese. Dip the chicken strips in the bread crumbs until they are coated on all sides. Heat up a skillet that is filled half way with olive oil. Place the chicken strips inside the heated oil and cook for five minutes on each side. Check one strip to make sure there isn't any pink inside. If there is, cook it another two minutes on each side. If not, remove the chicken strips and lay them on some paper towels which will absorb the grease. Serve hot.
Tags: boneless chicken, boneless chicken breasts, chicken breasts, breasts thin, breasts thin strips, chicken breasts thin, thin strips