Ev­ery­thing Bagel Chicken Strips

Simple & Delicious - - ON THE MENU -

TAKES: 30 min. MAKES: 4 serv­ings I love the fla­vor of ev­ery­thing bagels, so I re-cre­ated it with tra­di­tional breaded chicken fin­gers. Serve them with your fa­vorite dip. —Cyn­thia Gerken, Naples, FL 1 day-old ev­ery­thing bagel, torn 1/2 cup panko (Ja­panese) bread crumbs

1/2 cup grated Parme­san cheese 1/₄ tsp. crushed red pep­per flakes 1/₄ cup but­ter, cubed

1 lb. chicken ten­der­loins

1/2 tsp. salt

1. Pre­heat oven to 425°. Pulse torn bagel in a food pro­ces­sor un­til coarse crumbs form. Place 1/2 cup bagel crumbs in a shal­low bowl; toss with panko, cheese and pep­per flakes. (Save re­main­ing bagel crumbs for an­other use.)

2. In a mi­crowave-safe shal­low bowl, mi­crowave the but­ter un­til melted. Sprin­kle chicken with salt. Dip in warm but­ter, then coat with crumb mix­ture, pat­ting to help ad­here. Place on a greased rack in a 15x10x1-in. pan.

3. Bake un­til golden brown and chicken is no longer pink, 15-17 min­utes.

PER SERV­ING 246 cal., 12g fat (7g sat. fat), 85mg chol., 593mg sod., 6g carb. (0 sug­ars, 0 fiber), 30g pro.

TEST KITCHEN TIP One bagel will yield about 2 cups of crumbs.


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