Thursday, April 2, 2009

Ultimate Chicken Fingers and Almond Rice Pilaf


I decided to make some different things tonight. I'd been a little lazy with cooking lately, so I'm making up for it tonight. I made Ultimate Chicken Fingers which can be found on the back of the Bisquick box. I've made it before; it's good to eat and easy to make. I also made Almond Rice Pilaf which is from the Collector's Edition of Quick Cooking.

ULTIMATE CHICKEN FINGERS

3 boneless skinless chicken breasts (about 1 lb), cut crosswise into 1/2 inch strips
2/3 cup Original Bisquick mix
1/2 cup grated Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 T butter, melted

Heat oven to 450 degrees. Line cookie sheet with foil; spray with cooking spray. In 1 gallon resealable food storage plastic bag, mix Bisquick mix, cheese, salt and paprika.

Dip half the chicken strips into egg; place in bag. Seal bag and shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken.

Bake 12-14 minutes, turning halfway through bake time, until no pink in center.

Yield: 4 servings


ALMOND RICE PILAF

3/4 cup chopped onion (omitted)
1/2 cup slivered almonds
1 T butter
2 cups chicken broth
2 cups uncooked instant rice

In saucepan, saute onion and lmonds in butter until the onion is tender and the almonds are lightly browned.

Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.

Yield: 6 servings

2 comments:

Jennifer said...

This sounds absolutely yummy! I've been wondering if you were allright! Glad to see you back at it and cooking again!!!!

Alwayzbakin said...

Yummy! Looks good!