Chicken breast strip recipes?!

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I make my own chicken strips and keep some in my freezer always. This recipe is the favorite of my family and I always make potato wedges and cook them in the oven at the same time....and I have a recipe for gingered carrots which are also cooked in the oven at the same time. I put it all in the oven, relax for 45 minutes..and dinner is done.

LOW FAT HONEY GLAZED CHICKEN BREASTS
3 boneless, skinless, chicken breasts cut in strips
1/2 c. light soy sauce
1/2 c. honey
2 tbsp. Olive oil
1 clove garlic, minced
1 tsp. fresh ginger, grated
1-2 tbsp. sesame seeds (opt.), for garnish
Combine soy sauce, honey, oil, garlic and ginger. Place marinade with chicken in a food storage bag placed in a low bowl. Close bag and refrigerate for several hours or overnight, turning the bag occasionally so all the pieces are covered by the marinade.
Preheat oven to 375 degrees. Line a jelly roll pan or shallow baking pan with foil. Remove chicken pieces from marinade and place on foil. Discard marinade. Bake for 25 minutes.
Turn chicken pieces over and increase oven temperature to 400 degrees. Continue to bake for 20 to 25 minutes until chicken is done. Remove to a plate and sprinkle with sesame seeds, if desired.

Cook Time:15 min
Level: Intermediate
Yield: 4 servings

Ingredients
2 cups canola oil
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
2 tablespoons seasoning salt
2 eggs, beaten
1 head romaine lettuce, chopped
1 cup cherry tomatoes
1/4 cup sliced red onion
Sweet Dijon vinaigrette, recipe follows
Directions
Heat the oil to 350 degrees F in a large saute pan over medium-high heat.

Season the chicken breasts with salt and pepper. Season the flour with some seasoning salt. Lightly dredge both sides of the chicken in the seasoned flour, and then dip in the egg wash, letting the excess drip off, and then dredge in the seasoned flour again. Place the breaded chicken in the saute pan and fry until crisp and golden brown.

Myself

I have 2 of them for you........

Chicken Quesadillas (like taco bell)

Creamy Jalapeno Sauce
1/4 Cup mayonnaise
2 Teaspoons minced jalapeno slices (nacho slices)
2 Teaspoons juice from jalapeno slices (nacho slices)
3/4 Teaspoon sugar
1/2 Teaspoon paprika
1/2 Teaspoon cumin
1/8 Teaspoon cayenne pepper
1/8 Teaspoon garlic powder
Dash salt

4 chicken breast tenderloins
4 Large flour tortillas (10-inch)
1 Cup shredded cheddar cheese
1 Cup shredded monterey jack cheese

2 Slices American cheese

Prepare creamy jalapeno sauce by combining all ingredients in a small
bowl. Cover and chill so that flavors develop. Stir occasionally. Preheat
your barbecue grill to medium heat. Rub chicken tenderloins with
vegetable oil. Salt and pepper each side of each tenderloin. Grill for 3 to
5 minutes per side. When chicken is done, slice it very thin. When you
are ready to build your quesadillas, preheat a 12-inch skillet over medium
low heat. When the pan is hot lay one tortilla in the pan. Arrange about
1/4 cup of shredded cheddar cheese and 1/4 cup of shredded jack cheese on
half of the tortilla. Tear up half a slice of American cheese and arrange it
on the other cheeses. Arrange about 1/4 cup of sliced chicken over the
cheeseSpread about 1 tablespoon of jalapeno sauce over the tortilla on
the half with no ingredients on it. Fold the sauced-covered half of the
tortilla over onto the ingredients on the other half and press down with a
spatula. Cook for about 1 minute, then turn the quesadilla over and cook for
a couple more minutes or until the cheese inside is melted. Slice into four
pieces and serve hot. Repeat with the remaining ingredients.


RECIPE2
Chicken Fajitas...found on internet

MARINADE

1 clove garlic, diced fine
1 1/2 tsp. seasoning salt, ground cumin and chili powder
1/2 tsp. crushed red pepper
1 TABLESPOON Olive oil (I used Canola)
2 TABLESPOONS Lime Juice
1 1/2 LBS. chicken, SLICED (like a finger length)

COMBINE ALL INGREDIENTS in a ZIPLOC BAG.
MARINATE A minimum OF 2 HOURS (i did 6 hours)

FAJITAS

3 TABLESPOONS Olive oil
1/2 cup onions, sliced
11/2 Cups Peppers (Green, red, orange or yellow: a mixture of all or all one kind it doesn't matter!!)

8 large flour tortillas
CONDIMENTS LIKE: SALSA, CHEESE, SOUR CREAM, GUACAMOLE, LETTUCE, TOMATOES, ETC.

directions

QUICKLY SAUTE' ONIONS AND PEPPERS IN OIL UNTIL LIGHTLY BROWNED, REMOVE FROM PAN.

SAUTE MEAT UNTIL WELL COATED WITH GLAZE, ABOUT 10 MINUTES OR UNTIL WELL COOKED.

RE-ADD PEPPERS AND ONIONS TO REHEAT

SPOON MIXTURE INTO FLOUR TORTILLAS AND EAT

SERVES 4-6 PEOPLE

APRIL'S NOTES

*** i marinated for 6 hours prior to cooking
*** i cooked chicken for about 30 minutes to be sure it was cooked well
*** i doubled the recipe: it made alot!!!!
*** TORTILLAS AND CONDIMENTS ARE NOT NECESSARY...IT'S GOOD ALONE!!

This is my favorite, and I just had it last night:

Mix together mayonnaise (about one tablespoon for one chicken breast) with an equal amount of Parmesan cheese. Add oregano, garlic powder, onion powder, salt and pepper. Coat each piece of chicken with the mixture. (You don't even have to thaw it!) Bake at 350 degrees on a lightly oiled pan for75 minutes, turning halfway through baking time.

Meanwhile, cook some pasta al dente. Make a milk sauce by simmering milk (about one cup per pound of pasta) for ten minutes with the same seasonings you used in the mayonnaise, stirring often. Toss the sauce through the pasta, and serve the chicken with it. A salad goes well with the meal.

While looking for cookbooks online I found a book that has hundreds of recipes from a lot of the famous restaurants including Red Lobster, Applebee's, Olive Garden and The CheeseCake Factory just to name a few. It is loaded with great recipes that I love. Check it out if you want to; http://bit.ly/ePoirn

http://bit.ly/ePoirn

If you have a kindle, there is a really good chicken recipe ebook available at Amazon. It has 300 different recipes. You will surely be able to find what you are looking for.

http://www.amazon.com/dp/B004M18Q7M

Enjoy

http://www.squidoo.com/middle-eastern-fo…

Fill up bowl with 5 pounds of ice cold water.

Drop in Frozen Chicken Breast Strips.

Dine.