Monday, February 25, 2008

Almond Baked Chicken Strips

I tried this wonderful recipe last night, and I had to share it! It turned out delicious, and is not all that bad for you. The only "special" thing I had to pick up at the grocery was almonds, (you might not stock balsamic vinegar, but I do) so it was inexpensive to make too!

Baked Chicken Strips with Mustard, Almond, and Parmesan

H/t: Kalyn's Kitchen

2 very large boneless, skinless chicken breasts

2 T mayo
2 T Dijon mustard
1 T white balsamic vinegar (or use slightly less than 1 T white vinegar)
1 T water
1/2 tsp. garlic powder
1/2 tsp. poultry seasoning

2 T Parmesan cheese (freshly grated or coarsely grated, not the kind that comes in a can)
3/4 cup chopped almonds
1/4 tsp. poultry seasoning
salt and fresh ground black pepper to taste

Trim any visible fat or tendons from chicken, then cut each piece into crosswise strips about 1 inch wide. Wisk together mayo, Dijon, white balsamic vinegar, water, garlic powder, and poultry seasoning. Kalyn's recipe says to marinate the chicken for a few hours, but I forgot and just used the marinade as a dipping stuff for the breading to stick to.

When ready to cook, let chicken come to room temperature while oven pre-heats to 450 F. I used my chopper to crush the almonds up, (Kalyn recommends a food processor) Parmesan, poultry seasoning, salt, and pepper, and put coating in large flat bowl. Spray non-stick baking sheet well with non-stick spray. Dip each chicken piece into coating, turning to coat both sides, and arrange in single layer on baking sheet.

Bake without turning for 15-20 minutes, or until top side is quite browned and underneath is starting to brown. Then use metal turner and go under each piece of chicken to be sure it's not stuck to the pan, then carefully turn each piece. Some of the coating will fall off and possibly get too browned in the pan, so don't worry about it. Cook 10 minutes more until chicken is well browned and cooked through. Total cooking time will be 25-30 minutes, depending on your pan. Serve hot.