2 boneless chicken breasts, cut into bite-sized strips
¼ c. Two Rivers Garlic Olive Oil
½ t. black pepper
½ c. bread crumbs
¼ t. cayenne pepper
Marinade chicken strips in garlic olive oil and pepper for 30 minutes. Drain off excess marinade. Preheat oven to 475. Mix bread crumbs with cayenne. Dip both sides of chicken strips in mixture. Arrange strips in one layer on a baking sheet. Bake for 15 minutes, turn and bake 5 more minutes. Serve warm and dip in honey mustard sauce or BBQ sauce.
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