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.
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)
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: