Oven-fried Chicken Strips and Fries
INGREDIENTS
INGREDIENTS
FOR THE POTATOES
2 large baking potatoes, unpeeled
1/4 cup Italian dressing
1/4 cup parmesan cheese, grated
1/4 tsp. cayenne pepper
FOR THE CHICKEN
1 lb. boneless, skinless chicken breasts, cut into strips
1/4 cup Italian dressing
1/4 cup parmesan cheese, grated
1/4 tsp. cayenne pepper
FOR THE CHICKEN
1 lb. boneless, skinless chicken breasts, cut into strips
1 package of Shake and Bake Original Chicken coating mix
FOR THE DIPPING
FOR THE DIPPING
1/4 cup dijon mustard
1 tbsp. honey
DIRECTIONS
HEAT oven to 425°F.
CUT potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
BAKE 12 min. Meanwhile, coat chicken with coating mix as directed on package.
TURN potatoes over. Add chicken to baking sheet. Bake 15 min. or until potatoes are tender and chicken is done. Mix mustard and honey. Serve as a dipping sauce with chicken.
Source: Kraft Recipes
CUT potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
BAKE 12 min. Meanwhile, coat chicken with coating mix as directed on package.
TURN potatoes over. Add chicken to baking sheet. Bake 15 min. or until potatoes are tender and chicken is done. Mix mustard and honey. Serve as a dipping sauce with chicken.
Source: Kraft Recipes
mmm...i love ShakenBake! And totally forgot about it until just now!