3 large boneless, skinless chicken breasts
3/4 cup whole wheat flour
1/2 t. sea salt
1/2 t. garlic powder
In a medium sized bowl, stir together flour, salt and garlic powder. Using kitchen shears, cut chicken breasts into tiny bite sized pieces. Toss chicken in flour mixture to coat well.
Smear a thick layer of butter on the bottom of a 9×13 inch baking dish. Pour coated chicken into dish, spreading so that they are in a single layer.Bake at 350 for 10 minutes. Stir chicken and bake another 10 minutes.
This is a "High 5" recipe from Laura at Heavenly Homemaker. I like these recipes because they are simple, healthy and winners for her family of young boys. Our verdict on this one....we like the coating from Shake and Bake chicken best. I cooked a pan of chicken strips with that coating and the popcorn chicken tonight. HOWEVER, this one is GOOD and SIMPLE.....it is very easy to throw things together and make this....it takes a bit more time to make up the Shake and Bake mix if I'm out of it....so I'm glad to have both recipes in my "tool box".
ALSO that slathering butter on the bottom of the pan is a GREAT trick...yum and no sticking....I've been too stingy with the butter.
We ate it before I took a photo - oops - go visit Heavenly Homemaker for a photo. ::snort::
This one is going right into the Recipe Index so that it is sure to make the trip to Japan. ::snort::