Ingredients
3/4
cup Bisquick™ Gluten Free pancake & baking mix
1/2
cup grated gluten-free Parmesan cheese
1
teaspoon paprika
1/2
teaspoon salt or garlic salt
3
boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips
2
eggs, slightly beaten
3
tablespoons butter or margarine, melted
Preparation
Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
Stir Bisquick™ mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick™ mixture; repeat dipping in eggs and Bisquick™ mixture. Place chicken on cookie sheet. Drizzle butter over chicken.
Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.
