SPICY CHICKEN STRIPS
4 chicken breasts
3 garlic cloves
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons Dijon mustard
3 cups bread crumbs or cracker crumbs
2 tablespoons dried basil
1 tablespoon paprika
1 teaspoon coriander
1 teaspoon Poultry MagicTM spice
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt
no-stick cooking spray
Preheat oven to 400 degrees. Coat baking sheets with no-stick spray.
Cut chicken breasts into pieces 3-inches long and 1-inch wide. (Why did the chicken cross the road? To avoid being an entree.)
(Did you know you can buy a butcher’s block with a precisely measured line so that your chicken piece will not only be exactly 3-inches by 1-inch, they will also have precise 90 degrees angles? People who like knives and this product scare me.)
Mince garlic cloves. Put garlic, eggs, prepared mustard, and Dijon mustard into mixing bowl. Stir well.
Make bread crumbs if you don’t have them. (Dry, hard bread is a great source of bread crumbs. If you don’t have dry, hard bread, toasted bread will do. Crackers also make excellent crumbs.)
Combine crumbs, basil, paprika, coriander, poultry spice, chili powder, black pepper, and salt in another mixing bowl. Stir well.
Dip chicken strip in egg mixture. Roll dipped chicken strip in crumbs until it’s completely covered. Put covered strip on baking sheet. Repeat until all strips are coated.
Bake chicken strips in oven at 400 degrees for 10 to 15 minutes or until golden brown and chicken meat is completely white. (As always, cooking times vary widely depending on the oven and the closeness of the food to the heating coils.)
1) Dijon is home to the Dijon Ducs, who play hockey in the Magnus League.
2) Magnus Svenson lives in Sweden as do many other Magnussons. Probably, at least a few of them play hockey.
3) Swedish hockey is generally considered superior to that played in France.
4) However, many more people prefer France’s wine to Sweden’s.
5) Something to consider when planing a vacation to Europe.
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com