Italian Chicken Strips Recipes
ITALIAN CHICKEN STRIPS
"This moist chicken goes from stove to freezer to table without losing flavor or texture," assures Barbara Eberlein. "I usually get two frying pans going and have four cookie sheets full of chicken when I'm done. The hardest part is keeping my fellas out of it 'til dinner-time," notes the Belleville, Illinois cook.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, Italian seasoning and 1 teaspoon garlic salt. In a shallow bowl, beat eggs, water and remaining garlic salt. Dip chicken strips into egg mixture, then shake to coat in crumb mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry chicken in batches until golden brown, about 4 minutes. Drain on paper towels. Serve immediately; or cool and freeze for up to 3 months.
Nutrition Facts :
EASY ITALIAN CHICKEN II
Chicken breasts marinated in Italian-style salad dressing, then baked! It is the easiest and most delicious meal ever and my husband thinks I slave all day to make it!
Provided by MARIONROWE
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 6
Number Of Ingredients 2
Steps:
- To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
- Preheat oven to 350 degrees F (175 degrees C).
- Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 7.7 g, Cholesterol 68.4 mg, Fat 22.4 g, Protein 27.5 g, SaturatedFat 3.7 g, Sodium 1296.1 mg, Sugar 6.1 g
LINGUINE PESTO WITH ITALIAN CHICKEN STRIPS
"This dish came together by chance one night when I was scrambling to get a meal together. It's one of the best pasta entrees I make and is incredibly fast and tasty!" Beckie Perez - Port Washington, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions; drain. Add the chicken, cheese, corn, pesto, bread crumbs, red pepper flakes and pepper. Toss to coat.
Nutrition Facts : Calories 539 calories, Fat 23g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 485mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein.
ITALIAN CHICKEN STRIPS
This recipe makes a lot of chicken strips so that you can freeze the leftovers for another time. Cooking time is per batch.
Provided by Marie
Categories Lunch/Snacks
Time 34m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, Italian seasoning and 1 teaspoon garlic salt.
- In a shallow bowl, beat eggs, water and remaining garlic salt.
- Dip chicken strips into egg mixture, then shake in crumb mixture.
- In a skillet, heat 1 inches of oil to 375°.
- Fry chicken in batches until golden brown, about 4 minutes.
- Drain on paper towels.
- Serve immediately or cool and freeze for up to 3 months.
Nutrition Facts : Calories 247.8, Fat 7, SaturatedFat 2.8, Cholesterol 167.9, Sodium 355.8, Carbohydrate 13.5, Fiber 0.8, Sugar 1.4, Protein 30.6
ITALIAN CHICKEN STRIPS
Make and share this Italian Chicken Strips recipe from Food.com.
Provided by Adrian 1
Categories Lunch/Snacks
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Start by cutting chicken in to strips. Beat eggs in a small bowl. Put bread crumbs in medium size bowl.
- Heat large skillet, put about 4 tbs of butter in pan and heat it over medium until grease is melted.
- Dip chicken in egg then crumbs and put it in the hot pan. Once pan is full, salt the chicken with a dash of salt. Turn the chicken when golden brown. (It's best to use a fork to turn the chicken). Every time you make a new skillet full, add 4 more tbs of butter to the pan so the chicken doesn't stick.
- You can serve this with anything, I generally serve it with mashed potatoes and corn.
- Enjoy!
Nutrition Facts : Calories 536.2, Fat 21.2, SaturatedFat 6.1, Cholesterol 304.3, Sodium 1138, Carbohydrate 39.2, Fiber 2.4, Sugar 3.7, Protein 43.7
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