Tuesday, October 8, 2013

Bacon Cheddar Chicken Fingers

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.
Bacon Cheddar Chicken Fingers
from bettycrocker.com
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                        
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.

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