killet on medium heat. Cook chicken cutlets for 2-3 mins
Heat a large skillet on medium heat. Spray with no stick cooking spray. Cook the chicken cutlets for 3-4 mins each side, or until cooked through. Cut each chicken piece in half.
Spread one side of each bun with barbecue sauce. Top with 2 lettuce leaves, tomato, chicken cutlets and onion. Top with the remaining half of the bun. Serve with French fries, if desired.
nother bowl.
Gently press chicken pieces into flour to coat
o combine.
Add in chicken breasts, using hands turn to
Start by cooking your breaded chicken tenders - store bought will take
egree oven.
1. Clean breaded chicken and pat dry.
2
br>Dip each piece of chicken in butter mixture; coat well
nd mix well.
One chicken breast at a time, dip
Cook rice according to box directions; set aside. Deep-fry breaded chicken strips and set aside. Layer onions, peppers, tomatoes, lettuce, rice and cheese on shells. Drizzle with Ranch dressing and roll up.
Melt butter in a 9 x 13-inch cake pan.\tLayer (snuggly) with breaded chicken
strips.
Sprinkle\twith
rice,
celery, onion and green
pepper.
Sprinkle liberally with lemon pepper and Greek seasoning.\tMix
soup
and\twater
and pour over all other ingredients.
Bake at
350\u00b0
for 30 minutes.
Add grated cheese and bake for 10 more minutes.
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTE: THIS RECIPE REQUIRES A TOTAL OF 7
NOTE: DO NOT SUBSTITUTE Recipe #488671 WITH ANY OTHER SEASONING!
NECESSARY, FOLLOWING A TRUSTED RECIPE). YOU MAY USE MASA HARINA
easpoon Accent seasoning; COVER; TURN chicken livers periodically with tongs during
EAD OR DOUBLE-BREAD CHICKEN WITH THIS RECIPE (SEE STEP 6).
EASONED SALT, OR PREPARE MY Recipe #425753. TO MAKE CORNFLOUR, FINELY
ing tongs.
DIP each breaded portion chicken at a time into
WEARING disposable gloves, sprinkle chicken pieces with salt and freshly
EMOVE chicken from the brine; RINSE chicken; BLOT chicken dry; DIP chicken in