My Chicken Strip Basket

Ben introduced me to the chicken strips and fries baskets at Red Robin. We have taken to splitting the basket so we do not get too full. Plus, in doing so, we save room for dessert....(apple crisp!) A few months ago, I decided to create my own strips. They are healthier, not quite as tasty, but Ben loves them! For last week's meal (featured above), I added potato fries as well.

Chicken Strips Recipe

1. Preheat oven to 375 F
2. Slice two breasts of thawed boneless, skinless chicken breasts into four to five strips each.
3. In a shallow bowl or dish, (I eyeball this part) mix about 1/2 to 3/4 cup breadcrumbs, about 1T or so Parmesan cheese, some Italian seasoning, a couple pinches of pepper, and whatever other seasonings you see fit. That is all I usually put though. It is not necessary to over do it.
4. Individually place strips in crumb mix and turn to coat. Arrange on a wire rack set on top of a sheet pan.
5. Place in oven. Bake, uncovered, for about 12 minutes.
6. Remove from oven. Turn strips over.
7. Place back in oven and cook, uncovered, for 8-10 minutes longer, or until no longer pink inside.

Potato Fries

1. Preheat oven to 425 F
2. Peel and slice 2 russet potatoes into wedges or strips.
3. In a plastic bag or container, mix 1T olive oil, a couple pinches of pepper, and 1/2 teaspoons of your desired seasoning (dillweed, parmesan cheese, basil, or a combination).
4. Place potato slices in bag, shake to mix.
5. Line a sheet pan with aluminum foil. Spray foil with PAM.
6. Lay potato slices in a single layer on the foil. Bake, uncovered, for 30-35 minutes. Check every 5 minutes to rotate the potatoes with tongs or a spatula.
7. Potatoes are done when lightly browned and crispy on the outside, and soft on the inside.

Thank you for reading about my dinner. Let me know if you try it yourself!