"Chicken in strips" refers to chicken meat that has been cut into thin, elongated pieces, typically with a uniform width and length. This type of cut is often used for recipes that call for the chicken to be sautéed, stir-fried, or grilled.
When you "slice" the chicken strips, you are cutting them crosswise into smaller, shorter pieces. This can be useful for a variety of purposes, such as creating bite-sized pieces for dipping in sauces or incorporating them into a salad. Slicing the chicken strips can also help them cook more evenly, especially if the strips are particularly thick.
Ingredients:
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon of salt
1/4 teaspoon pepper
1/4 cup vegetable oil
1 pound boneless, skinless chicken breast fillets
8 wooden skewers (6 inches), soaked in water for 15 minutes
1/2 cup freshly grated Parmesan
Directions:
1. In a large resealable plastic bag, combine the flour, garlic powder, paprika, salt, and pepper. Seal the bag. Shake to combine the ingredients. Pour the oil into a shallow dish.
2. Dip the chicken pieces in the oil, letting the excess drip off. Place 2 pieces, at a time, in a plastic bag containing the cereal mixture. Seal the bag and shake until chicken is coated with grain mixture.
3. Carefully thread the chicken onto the skewers. Place on a foil-lined baking sheet coated with cooking spray. Drizzle the chicken pieces with the remaining oil.
4. With the help of an adult, bake at 400 ° F for 15 minutes.
5. Carefully remove from oven. Sprinkle with Parmesan.
6. Bake at 400 ° F for 5 to 10 minutes more or until chicken is no longer pink.
7. Serve with dips (if desired).
