Chicken Strips

INGREDIENTS:

6-8 Chicken Tenderloins

2/3 cup Bisquick (I use low-fat)

1/2 cup parmesan cheese (I use low-fat)

1/3 cup italian breadcrumbs (or any other flavor)

1/2 tsp salt

1/2 tsp paprika

1 egg

DIRECTIONS:

Preheat the oven to 450. Line a cookie sheet with foil, and spray with non-stick spray. In a large ziplock bag, mix the bisquick, parmesan cheese, bread crumbs, salt and paprika. In a small boil, lightly beat the egg. Dip each tenderloin in the egg and then put into the ziplock bag. Close the bag and shake- allowing each tenderloin to be heavily coated. Line them on the cookie sheet and bake for 15-20, or until chicken is no longer pink and crust is lightly brown. Turn them over halfway through cooking, to prevent burning and to help them evenly cook.

These are a good, healthy way to have chicken fingers (no frying!), you can dip them in barbecue sauce, honey mustard or ranch dressing for extra flavor! This recipe is also a good way to make chicken parmesan- just cover the finished chicken in marinara sauce and mozzarella cheese- over ziti pasta and bake. Yum! Today, I served them with macaroni and cheese (which looks dark because I use whole wheat noodles) and green beans.