Both of my kids were quite entertained watching me dip their chicken in yogurt. Though it may sound a little strange, dipping the chicken in yogurt before the breadcrumbs keeps them nice and moist while baking. The yogurt also helps to get lots of breadcrumbs to stick, giving the chicken strips a nice crispy exterior.
Melissa @ Onceamonthmom.com
- 1/2 pound boneless, skinless chicken breasts
- 6 ounces plain yogurt
- 1 cup panko (Japenese bread crumbs)
Preheat oven to 400 degrees. Slice chicken into strips approximately 3 inches long and 1 inch wide. In a medium bowl, place the yogurt. In a separate bowl, place bread crumbs. Coat each chicken strip in yogurt, then dredge in bread crumbs. Place breaded chicken on baking sheet. Bake for 20 minutes or until bread crumbs are lightly browned and chicken is cooked through.
Do not preheat the oven, follow directions as listed above but BEFORE baking, flash freeze chicken sticks until solid. Once frozen, transfer chicken sticks to gallon freezer bags. To serve: Thaw. Bake chicken sticks at 400 degrees for 20 minutes or until bread crumbs are lightly browned and chicken is cooked through.
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