morris eats | bisquick chicken

Don’t be fooled friends.
 I realize this is not the prettiest meal you’ve ever seen.
But it sure was tasty.
And I’m no food blogger.
I just like passing along the goods.
And this recipe was easy.
And quick if I would have turned the temperature to the right setting the first time.
It’s the recipe for “Ultimate Chicken Fingers” on the back of your Bisquick box.
With a few of my own variations.
Mostly because I just can’t read a whole recipe before I start cooking.
//
3 boneless skinless chicken breasts cut into strips
DIP INTO

1 egg, slightly beaten
MIX
2/3 cup Bisquick
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt
{Oops. Just realizing I used garlic powder. It was still good!}
1/2 teaspoon paprika
DIP 

Your eggy chicken into the dry mixture.
PLACE

Chicken, well coated, onto a baking sheet that has been covered in foil and sprayed with cooking spray.
DRIZZLE

3 tablespoons of melted butter over your chicken
{Why? No clue. Just do it.}
BAKE

At 450 degrees for 12-14 minutes, flipping the strips over halfway through.
//
“Penny’s” review from the back of the box states, “These are my kids faves…we never have leftovers no matter how much I make.”
Amen.
Those chicken fingers are these kids’ faves.
And there weren’t any leftovers.
side note:  I added some spaghetti sauce and parmesan cheese to mine just before they came out of the oven. poor man’s chicken parmesan right there.


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