I spotted this recipe on the back of a box of Bisquick and decided to give it a try. We liked it so much that it’s become our favorite baked chicken recipe. It’s really, really good! I use reduced-fat Bisquick, but you can throw together your own baking mix, there are a million recipes on the web for doing so. Here’s an example (note: I haven’t actually tried it myself, for I am lazy and prefer to just use Bisquick). This recipe calls for three chicken breasts, which makes enough for a dinner for Fred and I, with enough chicken left over for a couple of lunches for me. Obviously, if you have more than three people at dinner, you can double (triple, quadruple, etc) the recipe.
Boneless, skinless chicken breasts, cut into 1/2″ strips (or thereabouts; I think my stripes were a bit thicker), Bisquick, grated parmesan, garlic salt, paprika, eggs, and butter or margarine melted – I use Brummel and Brown to save calories and fat.
Line a cookie sheet with foil and then spray the foil with Pam while your ingredients look on in disgust.
Line everything up into an assembly line, in the order you’re going to use it (I feel that it’s probably obvious that you should set it up that way, but I worry about y’all sometimes.) First bowl, chicken. Second bowl, eggs beaten well (the recipe says “lightly beaten, but why? Why beat them lightly when you can take your frustrations out on them?), third bowl Bisquick, parmesan, garlic salt, and paprika, stirred together.
Do one piece of chicken at a time. Dip it in the egg and turn it over a few times to coat it well.
Then put it in the flour, and turn it over to coat the other side, like thus:
Put it on your foil-lined cookie sheet and go on to the next piece of chicken.
When all of your chicken pieces are done and laying in wait on the cookie sheet, take your melted margarine or butter or Brummel and Brown, and drizzle a little on each piece of chicken. I forgot to take a picture of this process, but I use a small bowl with a spout on it to make it easier to drizzle it where I want. You could also use a spoon.
Put it in the oven, which you’ve already preheated to 450F, and bake for 6 – 7 minutes, then turn them over…
and bake them for another 6 – 7 minutes.
That’s it, they’re done! And they are SO good.
We eat ours with Spicy Honey Mustard Dipping Sauce.
- 3 boneless skinless chicken breasts, cut crosswise into ½" (or so) strips
- ⅔ c. Bisquick
- ½ c. grated parmesan
- ½ tsp garlic salt
- ½ tsp paprika
- 1 egg, beaten (I use two eggs because I hate running out and 1 egg doesn't seem like enough)
- 3 T butter or margarine, melted (I use Brummel and Brown)
- Heat oven to 450. Line cookie sheet with foil. Spray with cooking spray.
- Mix dry ingredients. Dip chicken strips into egg, coat in dry mixture. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter (or margarine or Brummel and Brown) over chicken.
- Bake 12 - 14 minutes, turning halfway through baking time.