Herb Baked Chicken Fingers |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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From Southern Living's 1986 Annual Recipes Cookbook. Ingredients:
1 1/2 teaspoons chicken bouillon granules |
1/2 teaspoon dry mustard |
1/2 cup boiling water |
1 garlic clove, minced |
2 teaspoons worcestershire sauce |
1 teaspoon dried oregano |
1/2 teaspoon paprika |
2 -3 dashes hot sauce |
2 lbs chicken breasts, boneless, skinless, cut into 30 strips |
additional paprika (optional) |
Directions:
1. Dissolve chicken bouillon granules and dry mustard in boiling water; add garlic and next 4 ingredients, and stir well.
2. Place chicken strips in a 1 1/2 quart casserole. Pour herb mixture over chicken. Bake, uncovered, at 350 degrees for 30-35 minutes or until chicken is tender; drain. Sprinkle with additional paprika, if desired.
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