We are heading to Busch Gardens tomorrow, so not only will we have to resist all the yummy food temptations and smells around the park, but we will have to pack ourselves enough food to last us all day. This recipe is an attempt at some sort of portable chicken strip that will taste yummy even without a delicious sauce, which we can't have.
Toasted pecans, coarsely ground
Sesame seeds, toasted
APB
Celery salt
Dry mustard
Dried, minced onion
Chicken, rinsed, patted dry, and cut into thin (finger-sized) strips
Olive oil
1) Prepare chicken breasts into strips. Rinse and set aside to dry.
2) Toast the pecans in the toaster oven, then let them cool and grind them in the Cuisinart. (They are "coarsely ground" in that they are not ground into a fine powder, but they aren't big chunks.)
3) Once the pecans are ground to the consistency you want, add the other dry ingredients to taste. Combine in a wide, shallow bowl and mix well.
NOTE: This next part is easier if you have two people, one whose hands stay oily and one whose hands stay "dry."
4) Dip the chicken into a shallow plate filled with a thin layer of olive oil. Turn to coat thoroughly.
5) Drop the olive-oil covered chicken strip into the nut/seed mixture. Cover well with the crumbly mixture and then roll around to coat thoroughly. Don't touch the oil-covered chicken directly to keep your hands from getting grimy.
6) Place the strips side-by-side, as close as possible without touching, on a greased baking dish. (I used a Pampered Chef bar pan drizzled with olive oil.)
7) Bake uncovered at 450 degrees for 18-20 minutes.
Toasted pecans, coarsely ground
Sesame seeds, toasted
APB
Celery salt
Dry mustard
Dried, minced onion
Chicken, rinsed, patted dry, and cut into thin (finger-sized) strips
Olive oil
1) Prepare chicken breasts into strips. Rinse and set aside to dry.
2) Toast the pecans in the toaster oven, then let them cool and grind them in the Cuisinart. (They are "coarsely ground" in that they are not ground into a fine powder, but they aren't big chunks.)
3) Once the pecans are ground to the consistency you want, add the other dry ingredients to taste. Combine in a wide, shallow bowl and mix well.
NOTE: This next part is easier if you have two people, one whose hands stay oily and one whose hands stay "dry."
4) Dip the chicken into a shallow plate filled with a thin layer of olive oil. Turn to coat thoroughly.
5) Drop the olive-oil covered chicken strip into the nut/seed mixture. Cover well with the crumbly mixture and then roll around to coat thoroughly. Don't touch the oil-covered chicken directly to keep your hands from getting grimy.
6) Place the strips side-by-side, as close as possible without touching, on a greased baking dish. (I used a Pampered Chef bar pan drizzled with olive oil.)
7) Bake uncovered at 450 degrees for 18-20 minutes.
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