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.
For Creamy Mango Chutney:
Place
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.
ish).
Dredge the frozen chicken strips in the egg/milk mixture
Place chicken strips in a 13x9 inch baking dish sprayed with nonstick cooking spray. Sprinkle with 1/3 cup parmesan cheese. Top with pepperoni, then the sauce, then the pizza cheese. Sprinkle with the italian seasoning and additional parmesan cheese. Cover and bake at 350 degrees or until chicken is hot and cheese is melted.
Chop or slice cooked chicken strips.
Place cheese in a strip in the middle of the tortilla.
Place chicken on top of cheese.
Sprinkle chicken with Frank's Red Hot Sauce.
Top chicken with green pepper and tomato.
Top that with lettuce.
Pour ranch dressing over lettuce.
Sprinkle with salt and pepper to taste.
Roll up tortilla and enjoy.
ilk,beating well.
Add chicken strips to egg/milk mixture,evenly
rom pan and reserve grease for frying chicken breast. Set aside bacon
owl.
Heat oil for frying.
Dip chicken into flour, then
Shake chicken strips, flour, salt and pepper in a bag.
Brown in oil and drain.
Combine 2 cups hot water, chicken bouillon cubes and 2 sticks butter.
Add to strips.
Simmer strips in uncovered pan for 25 minutes.
During the last 15 minutes, add 1/2 cup wine and garlic powder.
inse and pat dry Chicken strips.
Dip Chicken strip in the wet
Wash
chicken\tstrips\tthoroughly.
Drain.
Mix
Ranch dressing mix and buttermilk.
Soak chicken strips 2 to 3 hours or overnight in refrigerator.
Lightly flour strips.
Heat pan and add olive oil, 2 tablespoons butter and garlic (watch garlic does not burn).
Fry chicken strips lightly in batches.
Tent with foil on a serving platter.
Drain all but 1 tablespoon of oil and add rosemary to garlic in pan.
Fry over medium heat about 2 minutes.
Add Marsala wine and deglaze pan.
Boil until reduced by 1/2.
Take off heat and add remaining butter.
Strain contents of pan over chicken. Add salt and pepper.
Garnish with parsley and serve.
In large heavy skillet over medium-high heat, cook butter until bubbly and begins to brown.
Add marinated chicken strips. Saute about 4 minutes or just until opaque throughout and lightly golden.
Fold in parsley and chives.
Immediately remove to warm serving plate.
Makes 4 servings.
ogether in a bowl. Place chicken strips into yogurt mixture and toss
astic bag. Add the chicken breast strips, coat with the marinade
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.
Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.
For the sauce, combine all ingredients
he lemon zest. Pat the chicken dry and season both sides
Cook the chicken strips according to package directions. Dice the cooked chicken strips and place