Daybreak recipe: Almond Crusted Chicken Strips

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by AMY KUSHNIR

WFAA contributor

Posted on August 4, 2012 at 8:56 AM

Updated Saturday, Aug 4 at 8:56 AM

Amy Kushnir of My Texas Today prepared Almond Crusted Chicken Strips and Cindy's Secret Sauce on News 8 Daybreak Saturday, August 4.


INGREDIENTS

  • 3 - 4 chicken breasts, thinly sliced
  • 3 cups organic unbleached white flour (or whatever flour you choose)
  • 1 - 2 sticks butter, melted
  • 2 cups crushed almonds
  • 1 jar Smuckers cherry preserves
  • 1-1/2 tsp. soy sauce
  • 2 tsp. French’s mustard

DIRECTIONS

  1. Slice chicken into long strips (approx. 1 1/2” wide)
  2. Place butter, flour and almonds in individual, shallow bowls.
  3. Dip each strip in butter first; then flour; then almonds. Coat each strip well.
  4. Place strips on a greased baking dish and bake at 375 degrees for 20 minutes.
  5. Turn once and bake for an additional 15 minutes.
  6. To make the sauce, puree cherry preserves, soy sauce and mustard just until blended well.

Sauce recipe by Cindy DiMaggio

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