Baked Chicken Strips with Mustard, Almond, and Parmesan - Kalyn's Kitchen
- Number of Servings: 4
Ingredients
Chicken breastMayonaiseDijon MustardWhite VinegarGarlic PowderPoultry SeasoningParmesan CheeseAlmond Meal
Trim any visible fat or tendons from chicken, then cut each piece into crosswise strips about 1 inch wide. Whisk together mayo, Dijon, white balsamic vinegar, water, garlic powder, and poultry seasoning. Place chicken strips and marinade in plastic bag and marinate in refrigerator for 3-4 hours or as long as all day.
When ready to cook, let marinated chicken come to room temperature while oven pre-heats to 450 F. Use a food processor to finely grind the almond meal, Parmesan, poultry seasoning, salt, and pepper, and put coating in large flat bowl. Spray non-stick baking sheet well with non-stick spray. Dip each chicken piece into coating, turning to coat both sides, and arrange in single layer on baking sheet.
Bake without turning for 15-20 minutes, or until top side is quite browned and underneath is starting to brown. Then use metal turner and go under each piece of chicken to be sure it's not stuck to the pan, then carefully turn each piece. Some of the coating will fall off and possibly get too browned in the pan, so don't worry about it. Cook 10-15 minutes more until chicken is well browned and cooked through. Total cooking time will be 25-30 minutes, depending on your pan. Serve hot. (Edit: if you're reheating this in the microwave, be very careful not to overcook or it will get very dry. It is definitely best fresh from the oven.)
Serving Size: 3-4 servings
When ready to cook, let marinated chicken come to room temperature while oven pre-heats to 450 F. Use a food processor to finely grind the almond meal, Parmesan, poultry seasoning, salt, and pepper, and put coating in large flat bowl. Spray non-stick baking sheet well with non-stick spray. Dip each chicken piece into coating, turning to coat both sides, and arrange in single layer on baking sheet.
Bake without turning for 15-20 minutes, or until top side is quite browned and underneath is starting to brown. Then use metal turner and go under each piece of chicken to be sure it's not stuck to the pan, then carefully turn each piece. Some of the coating will fall off and possibly get too browned in the pan, so don't worry about it. Cook 10-15 minutes more until chicken is well browned and cooked through. Total cooking time will be 25-30 minutes, depending on your pan. Serve hot. (Edit: if you're reheating this in the microwave, be very careful not to overcook or it will get very dry. It is definitely best fresh from the oven.)
Serving Size: 3-4 servings
Nutritional Info Amount Per Serving
- Calories: 278.2
- Total Fat: 13.8 g
- Cholesterol: 71.7 mg
- Sodium: 323.7 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 2.2 g
- Protein: 32.2 g
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