Bacon and cheese are both huge weaknesses of mine. So when I saw this recipe I had to try it out. It had delicious flavor. The coating was a bit hard to get to stick. Make sure your bacon is finely chopped, your cheese is finely shredded and you are careful when you turn the chicken. I doubled the recipe. It had great flavor and my family loved it! I will be making it again.
2/3 cup Bisquick
1/2 cup finely shredded Cheddar cheese
1/4 cup cooked real bacon bits or pieces (chopped fine)
1/2 teaspoon garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 Tablespoons butter or margarine, melted
Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
Mix Bisquick mix, cheese, bacon, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip a few of 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 after 6 minutes with pancake turner, until no longer pink in center.
Dip in your favorite dip. We used Ranch.