Cheesy Fish Crackers Chicken Strips
Parents give the kids something they’ll love to eat AND make. Turn cooking into family time!
4 Fresh From The Farm Boneless, Skinless Chicken Breasts
3 cups cheesy fish crackers
1 teaspoon dried oregano
2 eggs, beaten
Salt & pepper
Quick Tomato Sauce:
2 tablespoons olive oil
2 cloves garlic, minced
2 cups tomato sauce
1 tablespoons fresh basil
Salt & pepper
Step 1: Place a chicken breast between two sheets of plastic wrap or in a large plastic bag. With a mallet, pound the chicken breast flat to a thickness of approximately 1/2 inch. Repeat with remaining chicken breasts.
Step 2: Slice each chicken breast into 4 pieces of similar size. Set aside.
Step 3: In a plastic resealable bag, pour crackers and close bag. Using a mallet, crush crackers into coarse bread crumbs. Add oregano, salt and pepper to bag.
Step 4: Dip chicken strips into egg to fully coat, then place in bag with crushed crackers and toss until evenly coated.
Step 5: Stovetop: In a frying pan over high heat, add enough vegetable oil to cover bottom. When oil is hot, add chicken strips (in batches if necessary) and fry 2 minutes per side. Transfer to a plate lined with paper towel. Serve with Quick Tomato Sauce. Oven: Preheat oven to 400 °F (200 °C). Place chicken pieces on a parchment lined baking sheet and lightly spray with vegetable oil. Bake for 15 to 20 minutes, turning halfway.
Step 6: Quick Tomato Sauce: While chicken tenders are cooking, heat olive oil in a medium pot. Add garlic and cook 30 seconds. Pour in tomato sauce, add basil and season to taste. Simmer 5 minutes.