Ingredients:

2/3 cup Original Bisquick® mix
½ cup grated Parmesan cheese
½ teaspoon salt or Garlic salt
½ teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

Instructions:

1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.

2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.

3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Makes 4 servings

Tips & Tricks:

Spice up your chicken fingers with a pinch of cayenne pepper or curry powder!

Ingredients:

2 1/3 cups Original Bisquick® mix
½ cup water
3 eggs
3 cups shredded Cheddar cheese (12 oz)
1 tablespoon vegetable oil
6 boneless skinless chicken breasts (about 1 3/4 lb), cut into 1/2-inch pieces
2 ½ cups Old El Paso® Thick ‘n Chunky salsa

Instructions:

1. Heat oven to 400°F. Spray 3 (8- or 9-inch) square pans with cooking spray. In large bowl, stir together Bisquick mix, water and eggs. Spread evenly in pans. Sprinkle 1/2 cup of the cheese over batter in each pan.

2. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon evenly over batter in pans to within 1/2-inch of edges.

3. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle 1/2 cup of the remaining cheese over each pan. Bake 1 to 3 minutes or until cheese is melted. Loosen from sides of pan; cut into squares.

Makes 18 servings

Tips & Tricks:

Make this dish ahead! Prepare the Salsa Chicken until step 3. Instead of baking it right away, refrigerate or freeze this dish until you’re ready to serve. Then, simply bake it in the oven and enjoy!

Video:

For more tips and a video how-to by Cricket Azima, view the video below.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Here’s a great recipe from our friends at Attune Foods! These chicken tenders are full of flavor. You’ll find they’re easy to make for a weeknight meal that’s delicious, nutritious and allergy-friendly.

If you have seed allergies, substitute the za’atar for oregano. To get the right crispiness of the chicken breading, this recipe calls for two kinds of gluten free cereal for better texture and flavor. The slightly coarse Corn Flake crumbs meld well with the rice crisp crumbs.

Check back soon for more tasty recipes!

Crispy Chicken Tenders
(GF / DF / PeanutF / TreenutF)
1 c. Erewhon Crispy Brown Rice GF cereal
1 c. Erewhon Corn Flakes
1/2 lb. organic chicken tenders
1/4 tsp. za’atar (or oregano)
1/2 Tbs. paprika
1/2 tsp. black pepper
1/2 Tbs. onion powder
1/8 tsp. sea salt
1/4 c. fresh cilantro, minced
1 egg
1/4 c. milk or unsweetened non-dairy beverage

Instructions
1. Preheat oven to 350˚F.

2. Butter or use olive oil spray on a cookie sheet.

3. Place cereal in a plastic bag and crush it along counter top. You can use your food processor if you have one too. Crush / grind until desired consistency, resembling small broken flakes and meal-like consistency. Once you’ve got the consistency down, add in the spices and cilantro. Shake the bag until your ingredients have well blended.

4. Empty your bag of spiced crumb mixture onto a plate.

5. In a small bowl, add and whisk the egg and milk until combined.

6. Pick up one chicken tender and soak in the egg / milk combination. Next dredge it through the crumbs on one side of the tender before flipping it to the other side. Make sure to check all sides of the tender to ensure it’s adequately coated with crumb mixture.

7. Set on cookie sheet. Repeat with the other chicken tenders until all of them are coated with crumb mixture. Place chicken tenders in 350˚F oven for 25 minutes.

8. Serve with your favorite dipping sauce.

Attune Foods believe what matters most is what’s inside. With seven certified gluten free flavors, Erewhon cereals are made in an allergy-friendly facility that is dedicated dairy free, tree nut free, peanut free, and egg free. Simple ingredients, simply made.