Monday, May 24, 2010


In the summer, I like fast, easy recipes that work for two people or a crowd. That's why this chicken dish is perfect. It's fast to put together and even faster to grill. It can also be oven baked, and it freezes well.
Only one problem. It needs a great name. I'll leave that up to you.


3 skinless chicken breasts cut in long strips
½ c. dry bread crumbs (I use whole grain panko)
1/4 c. Parmesan cheese
1 tsp dried thyme
1 tsp dried basil
2 tbls brown/spicy mustard
2 tbls olive oil
1/4 tsp sea salt
1/4 tsp sweet smoked paprika (optional)

Preheat grill (or oven to 400̊). Combine mustard and oil in a shallow bowl and roll chicken in it. Combine dry ingredients and spread on a plate or wax paper. Roll chicken strips in crumb mix. If grilling, arrange in single layer on heavy duty aluminum foil. If oven baking, arrange on cookie sheet sprayed with non-stick spray. Grill or bake for approx 8 minutes or until nicely browned. Serve with your favorite dipping sauce.

Serves 4
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