cup Original Bisquick™ mix
cup grated Parmesan cheese
teaspoon salt or garlic salt
boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
egg, slightly beaten
tablespoons butter or margarine, melted
1Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Purchase chicken breasts in the freezer case. With a well-stocked freezer, you’ll be ready to make this recipe quickly on weeknights.
Serve chicken fingers with garlic mashed potatoes and a mixed-greens salad.
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.