Recipe information
Yield
about 3-3 1/2 dozen
Ingredients
1 cup seasoned breadcrumbs
1/2 cup freshly grated Parmesan
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
Pinch of ground red pepper
8 boneless chicken breast halves, cut into 1/2-inch strips
1/2 cup (1 stick) melted butter
Marinara sauce or honey mustard for dipping
Preparation
Preheat the oven to 400 degrees. In a pie plate or platter, combine the breadcrumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the breadcrumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes, or until the chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
