I like to make these and freeze them in plastic baggies for re-heating later.  When you cook them it only takes 20 minutes or so.  It truly seems like I’m making something from the freezer section.  
For those of you with kids (especially the teenagers trying to eat you out of house and home) this is what some of my clients make with those bulk boneless, skinless chicken breasts at the mega stores.  The ones that are extremely well priced. The protein fills up their twins, and their friends quickly while saving them some money.  You can also make these and use later to top salads, or just as munchies on a long day.


3/4 C Crushed Organic Corn Flakes
1/2 C grated Parmesan Cheese

1 tsp Paprika
1 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Garlic Powder
1 lb. Boneless, Skinless Chicken Breasts, cut into 1/2″ strips, or nuggets (whichever you prefer)

2 Eggs, slightly beaten
  1. Preheat oven to 450 degrees.  If cooking right away, grease baking sheet with either spray cooking spray or parchment paper.
  2. Mix together dry ingredients.  
  3. Dip chicken strips into eggs, then coat with corn flake mixture.
  4. Repeat with other pieces, and place them in a single layer on the baking sheet. 
  5. Bake 15 minutes, turning after 7 minutes; or use a baking rack inside the baking sheet for the strips to cook without needing to turn them.


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