Long John Üdo's Chicken Strips
Defrosted some chicken breasts and tired of the same ol' same thing. So I cut the breasts into strips and figüred out a cockamanie new way to make deliciousness!
- In one bowl flour up your strips and sprinkle with Goya Adobo seasoning.
- Dip the strips into skim milk.
- Then dip the strips into crushed corn flakes.
- Sautee the strips in a shallow pool of Wesson.
- Cover.
- Cook thru and flip with tongs until finished.
- Near the end, add a swirl of white wine and turn the heat up a bit to cook off the alki and leave the flavor. Drain on paper towels. Serve warm with side of cous cous and spinach.
2 comments:
OhYUM...I made something very similar tonight...before seeing this. I used sliced almonds instead of cornflakes and thinly sliced turkey tenderloin instead of chicken!
I like your style!
Loved the story of NYC Joe.
Thanks Linda! I'm so glad you liked the recipe and the story of Joe. He was such a cutie pie and it is such a rip that he won't be at the market any more. I'll have to try the almond loveliness you mentioned! Mmmm!!! <3 Üdo
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