Italian Chicken Sticks
Yield
2 servingsPrep
30 minCook
15 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
tomato juice
|
|
| 1 | teaspoon |
olive oil
|
|
| ¼ | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
garlic powder
|
|
| 5 |
red hot pepper sauce
|
*
|
|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| ½ | cup |
bread crumbs
italian style |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
tomato juice
|
|
| 5 | ml |
olive oil
|
|
| 1.3 | ml |
oregano
dried |
|
| 1.3 | ml |
garlic powder
|
|
| 5 |
red hot pepper sauce
|
*
|
|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 118 | ml |
bread crumbs
italian style |
|
Directions
Combine the tomato juice, oil, oregano, garlic powder, and hot pepper sauce in a small bowl.
Cut chicken into strips ½ inch wide and and 2 inches long.
Add them to the bowl and mix until the strips are completely coated with the marinade.
Refrigerate for at least 15 minutes or up to an hour.
Preheat oven to 475 degrees F.
Line a baking pan with foil.
Put the bread crumbs in another small bowl.
Remove one chicken strip at a time from the marinade and roll in the bread crumbs.
Place the crumb coated strips in the foil-lined pan.
Arrange them so they aren't touching each other.
Discard the marinade.
Bake the chicken for 8 minutes.
It should be firm and the crumb coating should be brown and crunchy.
Serve immediately.
