Yes, you guessed it, it's another chicken recipe! My mom had clipped this recipe from somewhere and I saw it sitting at her house one day and decided to copy it. It was super easy to make and could pass as a healthy version of fried chicken. Next time I make it I will use the chicken breast tenderloins so they are more like chicken strips. The breading is really thin, so there didn't seem to be enough breading for a thick chicken breast.
1/3 cup flour
1 1/2 tsp Lawry's Seasoned Salt
1/2 tsp Lawry's Garlic Pepper (I couldn't find Lawry's, but found a McCorrmick one)
1 1/2 lbs boneless skinless chicken breast (I would use the tenderloins instead)
1/4 cup milk
1 tbsp oil
Spray foil lined 15x10x1 baking pan with cooking spray (coat it good!). Mix flour & seasonings in shallow dish. Moisten chicken with milk & coat evenly with flour mixture. Place chicken in pan and drizzle with oil. Bake at 425 degrees for 20 min turning halfway through.
Pepperoni and Cheese Bread
I was hungry last Sunday and it was too late to eat a big lunch, but dinner was still several hours away. I remembered seeing this recipe on another blog and just happened to have all the ingredients on hand. For the bread I used the Pillsbury Italian Country bread (in a can). It was a little hard to roll out, so next time I might try just slicing the bread down the middle and stuffing it with the pepperoni and cheese.
1 roll refrigerated french bread dough OR 1 loaf frozen bread dough (thawed)
Egg wash (1 egg white, 2-3 tbs water)
Preheat oven to 350. Roll out bread dough and sprinkle with mozzerella and parmesean cheeses, place pepperoni (as much as desired) on top of the cheese. Carefully roll the bread dough into a cylinder shape. Pinch ends and top to seal. Brush top and sides of loaf with egg wash. If desired, top loaf with cheese, pepperoni, and/or Italian seasoning. Make a few diagonal slices in top of loaf for air to escape while cooking. Bake at 350 for ~20 min. Remove from oven and let cool for 5 minutes before slicing.