1/3 cup fresh 100% Grated Parmesan Cheese
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1-1/2 lb. chicken tenders or boneless skinless chicken breasts, cut into strips
(you can buy chicken tenders frozen in the bag just like breasts, but make sure you cut the little tendon off before you prepare them.)
PREHEAT oven to 400°F. Add cheese to coating mix in shaker bag. Moisten chicken with water. Shake off excess water. Add 2 or 3 chicken tenders to shaker bag; shake until evenly coated. Repeat with remaining chicken tenders. Place on nonstick baking sheet or baking sheet sprayed with cooking spray. Discard shaker bag and any remaining coating mixture.
BAKE 12 to 15 min. or until chicken is cooked through.
FOR THE ADULTS:
8 inch tortillas
torn romaine lettuce
red pepper strips
2 Tbsp. Ranch Dressing
2 Tbsp. Barbecue Sauce
Arrange chicken strips evenly on tortillas; top with lettuce and peppers. Drizzle with combined dressing and barbecue sauce. Roll up.
FOR THE KIDS:
Serve as chicken fingers with barbecue dipping sauce.
Serve with your favorite vegetable and side dish. (I made a salad and "Lipton rice side")
My tips:
I used chicken tenders so the kids would like them better and I did not use the amount of chicken the recipe calls for, I just counted out the number of tenders I needed for my family. I did not put peppers on the wraps and I melted motzarella cheese on the trotillas before putting the chicken in them. YUMMY!
-Paulette_
