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BISQUICK ULTIMATE CHICKEN FINGERS
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
2/3 cup Original Bisquick mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
Preheat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray.
In 1-gallon resealable plastic food-storage bag, mix Bisquick mix, cheese, salt and paprika.
Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
Bake 12 to 14 minutes, turning halfway through the time with pancake turner, until no longer pink in center.
High Attitude (3500-6500 ft): No change.
Servings: 4
Source: Bisquick box
TO REDUCE FAT AND CHOLESTEROL IN YOUR FAVORITE BISQUICK RECIPES:
- Use skim milk in place of whole or low-fat milk.
- Use margarine in place of butter.
- Use egg whites or egg substitute for whole eggs (1 large egg = 2 egg whites or 1/4 cup egg substitute.)
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