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Italian Chicken Sticks ~ Paula Deen

Source of Recipe

Food Network


Recipe Introduction

This recipe is inspired by Paula Deen's recipe, but as you can imagine, I had to tweak it since I wanted to omit the 1 cup of bread crumbs. It doesn't have a crunchy bread coating, please don't expect that - but we just love them anyway. Especially with tangy mustard.

Recipe Link: www.foodnetwork.com

List of Ingredients

This is my tweaked recipe:

3 boneless skinless chicken breasts, cut into strips
1 cup (can use more) freshly grated Parmesan cheese
3/4 teaspoon dried thyme
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon garlic powder

My clone of McDonald's Tangy Mustard:

1/2 cup mayonnaise
1 1/2 tablespoons yellow table mustard
1 tablespoon Grey Poupon mustard
1 1/2 tablespoons agave nectar (can use Splenda to taste)



Recipe

In a large flat bowl, combine the Parmesan cheese and spices. The original recipe called for using 1 stick of melted butter to dip the chicken in and then dip in the Parmesan mixture - I find this isn't necessary. I cut the breasts into strips and dip them right away while they're still moist and I find this works fine.

Place the chicken strips in a single layer on a lightly sprayed/greased baking sheet. Bake for 15 minutes on 450° or until chicken is cooked through.

Serve the chicken sticks with Marinara sauce or with tangy mustard.

Again - this doesn't make a typical breaded-type coating. But the flavor is so good regardless.