Are you ready for some football? Bear with me here if you are not a football fan. I do have a good recipe waiting for you at the end.
Its playoff season and I am a Packer fan. So much so, that I am on a first name basis with most of the team. Aaron, Clay, Donald, Jordy. Notice I didn’t say “we” are on a first name basis. I’m a fan. They have no clue who I am but that’s beside the point. If you are not a Packer fan, please don’t hate me remember I have a good recipe to follow.
And before this season, I would have only been on a first name basis with Packer players but some of our friends decided a Fantasy Football League would be fun. Well, all I can say is, it was “funstrating”. You know a mixture of fun and frustrating all at the same time.
Instead of just being interested in the Packer games each week, I cared if Eli threw 3 touchdown passes or 2 interceptions. I was sad when Adrian got hurt and was out for a few games. I cared if the Baltimore defense held their opponent to 14 points. It made every weekend funstrating. And considering we (my hubby and I) finished 6th out of 10 teams, I see lots of room for improvement for next year and an opportunity to be on a first name basis with more NFL players.
So, with serious games on the line in the next couple of weeks, I’ll be sharing some football game party food, because a serious game requires good tasting food.
Today’s chicken strips can be used as an appetizer or a main meal. They aren’t hard to make but they do take more time than opening a bag of chicken strips that you bought in the freezer section of your grocery store. Plus they are healthier. As an appetizer, pair it with ranch dressing or your favorite BBQ sauce. As a main meal, serve with wild rice or as chicken parmesan on top of spaghetti and a red sauce.
Which NFL players are you on a first name basis with? Go Pack!!!
Yield: 6 - 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
These taste good heated up so if you know you are going to be busy on game day, make them the day before and store properly in the refrigerator overnight. Just reheat the next day.
• 3 – 4 large chicken breasts
• 2 cups Panko Bread Crumbs
• 2 Tablespoons Italian Seasoning
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 egg
• ¼ cup water
• Vegetable, olive or canola oil to fry the strips in
1. Preheat oven to 350 degrees.
2. Cut chicken breasts into strips. The thinner you cut them, the faster they cook.
3. Mix together Panko bread crumbs, Italian seasoning, pepper and salt in a bowl.
4. Make egg wash by mixing 1 egg and ¼ cup water until thoroughly mixed.
5. Drag individual chicken strips through egg wash and then into Panko mixture making sure to cover the entire strip.
6. Put oil into a large frying pan and on medium heat, fry both sides of the coated chicken strip until golden brown.
7. Once fried, put on a baking sheet and bake for 25 – 30 minutes until chicken is cooked through.
8. Serve with BBQ sauce or ranch dressing as an appetizer. Serve with wild rice or spaghetti and a red sauce as a main meal.