Baked Crumbed Chicken Strips

I try to avoid deep frying and this recipe on recipe.com for the baked strips grabbed my interest. Also different ( or to me at least) is the “marinade” used in the original recipe which I adjusted. I have absolutely NO problem using blue cheese in anything and couple that with chili/pepper and I am happy.

Crumbed Chicken Strips with blue cheese dip

Ingredients:

1/3 cup blue cheese salad dressing

(the recipe referred to the bottled variety which I am not keen on so I used my own dressing which I previously posted as Blue Cheese Salad Dressing and just made it into a thicker consistency and added to that a generous squirt of red Tabasco Sauce + chili flakes)

blue cheese salad dressing

2 to 3 teaspoons of bottled hot pepper sauce (Tabasco)

4 deboned chicken breasts cut into strips

1 cup crumbed corn flakes ( the packeted crumbs works fine)

1 Table spoon chopped parsley

Salt to taste.

Salt the chicken and place in a deep bowl,mix in the blue cheese dressing.

Coat the marinated chicken with the crumb-parsley mix and place in a foil lined (or use Spray&Cook) baking tray in the freezer for 2 hours. As usual I did not have 2 hours to do that so I left it in the fridge(not even the freezer) for 30 minutes.

Bake at 200 C for approximately 30 minutes until cooked through.

Serve with a blue cheese dipping sauce.

Something happens when the blue cheese, hot pepper sauce and chili is combined-a deep rich creamy sauce which my husband says will work well with chicken livers.

And now the Random Photo:

Last weekend in Table Bay with Table Mountain open and clear