We love these chicken strips more than any others.  I adapted the recipe to make a large enough batch to eat some for dinner and freeze enough for another meal later.  I hope you enjoy!

Crispy Parmesan Chicken Strips

(adapted from a Pampered Chef recipe)

3 cups crushed croutons (I like to use cheese & garlic flavor.)

2/3 cup Parmesan cheese

2 tsp. dried parsley

1/2 tsp. garlic salt

2 egg whites

2 Tbsp. water

2 lbs. boneless, skinless chicken breasts, cut into strips

–Combine croutons, cheese, parsley, and garlic salt in a bowl.

–Combine egg whites and water in a separate bowl.

–Dip chicken pieces first in egg white mixture and then in crouton mixture.  Place on greased cookie sheet or stoneware bar pan.

–Bake 14-16 minutes @ 450 F until cooked through and crispy.

–Allow to cool before freezing.  Freeze in meal size portions in freezer bags.

–On serving day, warm in the microwave.  For crispier taste, warm in toaster oven or oven.  Serve with ranch dressing for dipping.

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