When I was in high school, my Mom made up a rating system to decide what stayed on the menu and what was to be banished to the back of the recipe box. A 1 meant, please don't ever make this for me again, even if that's all we have to eat... And a 10 meant I can eat this every day for the rest of my life and die happy. This particular recipe got a 9.
Another tasty tidbit for you all- On one of our very first dinner dates, I made these for Jon. I think secretly it's why he decided to keep me around ;)
Pecan Chicken Fingers
Ingredients:
1/3 cup crushed corn flakes
1/8 tsp garlic powder
½ cup fine chopped pecans
1 TBS dried parsley
12 oz boneless, skinless chicken
1/8 tsp salt
2 TBS milk
Directions:
Preheat oven to 400.
Wash chicken, pat dry with paper towels.
Cut chicken into strips. Combine remaining ingredients except milk.
Dip chicken into milk the dredge in cornflake mixture. Place on a prepared baking sheet.
Bake 8-10 minutes until no longer pink.
Saturday, March 21, 2009
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These have always been at LEAST a 9, if not something closer to a 10. These are delicious, and they are not hard to make. These are a weeknight entree because they are not too time consuming.
ReplyDeleteI used the elliots you and mom sent. YUM. They were fantasic. Jon ate the leftovers cold the next day!
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