Saturday, November 12, 2011

Crispy Chicken Strips/Nuggets

Jennifer S.

3/4 pound of boneless skinless chicken breasts
1/2 cup of mashed potato flakes
1/2 cup of seasoned bread crumbs
1 egg, beaten
2 tablespoons of olive or vegetable oil

Flatten the chicken to 1/2 inch thickness, cut into 1 inch strips or nuggets. In a shallow bowl, combine the potato flakes and bread crumbs. Dip the chicken in egg, then in potato mixture. In a skillet, cook the chicken in oil for 4- 5 minutes or until golden. 3 servings

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