RecipeReview Nutty Chicken Strips


Nutty Chicken Strips
Nutty Chicken Strips
Source: tammycookblogsbooks
This chicken is really good. All the flavors go together so well. I divided the cilantro in half for both the sauce and the chicken. Due to
allergies, I switched out sour cream for the yogurt. The sauce is delicious. I made my chicken topping a little more rustic with coarsely chopped almonds and coarsely grated bread. Instead of frying the chicken in a skillet, I decided to bake this in the oven at 375 degrees F for about 25 minutes.

Nutty Chicken Strips
1 cup (8 ounces) plain yogurt
2 tablespoons minced fresh cilantro
1 tablespoon honey
CHICKEN:
1 large egg
1/2 cup 2% milk
1 cup soft bread crumbs
1/2 cup chopped almonds
2 tablespoons minced fresh cilantro
1-1/2 teaspoons curry powder
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch-wide strips
1/4 cup all-purpose flour
1/4 cup canola oil

Mix yogurt, cilantro and honey. Refrigerate, covered, until serving.

In a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with almonds, cilantro and curry powder. Toss chicken strips with flour to coat lightly; shake off excess. Dip both sides in egg mixture, then in crumb mixture.

In a large skillet, heat oil over medium heat. In batches, cook chicken until golden brown, 5-6 minutes per side. Drain on paper towels. Serve with sauce. Yield: 6 servings.
© 2016 RDA Enthusiast Brands, LLC


tammycookblogsbooks Recipe Rating 5/5

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