This is one of my favourite meals of all time. We have made this meal so many times we have the preparation down to a science. My husband loves to cut the potatoes (which I didn’t know until yesterday. I got out the knife and cutting board, and then he begged me to allow him to cut the potatoes…)
This is a quick, easy meal that is perfect for movie night. I feel that it’s really rather healthy. I mean, chicken breasts and potatoes? There is only a bit of olive oil on the potatoes, and olive oil is definitely one of the healthier oils out there.
We serve eating this meal with lots of Heinz Chili Sauce. It tastes rather like spicy ketchup, and it’s something I recommend trying. We also have plum sauce or honey mustard for dipping the chicken strips in. Yum!
One thing I have considered doing is chopping up a box of chicken breasts, breading them all and freezing them, for those nights when I just don’t really feel like cooking. Although, I have very few nights where I really don’t want to cook. I think the chicken strips would freeze well though. If you want to try it, place the strips on a baking sheet so they’re not touching each other and freeze until solid. At this point, you can move them to a resealable freezer bag, and they won’t stick together because they’re already frozen!
A few notes I would like to mention. I use my Pampered Chef Stoneware to cook these on. The chicken strips would be fine on a regular cookie sheet, but the fries are much better on my stone bar pan (cooking sheet with raised edges). The fries cook evenly (you don’t need to flip them or turn them), and clean up is a breeze! If you cook the fries on a regular cookie sheet, they may stick. I would recommend covering the cookie sheet with foil, to help with clean up, but even so, the fries may stick. Buy some Pampered Chef Stoneware, you won’t be disappointed!
One other thing I would like to mention, I cook both of these dishes in the oven at 450°F. Put the fries in first, let them cook the five minutes with the foil on, remove the foil, put in the chicken strips (on the top rack) and continue to cook for 20-25 more minutes. The timing usually works out quite well, but occasionally one or the other needs to be kept in the oven a bit longer.
Recipe adapted from Quick Fix Meals by Robin Miller
1 lb boneless, skinless chicken breasts, cut into thin strips (If you ever see chicken tenders on sale, buy them! They’re already the perfect size and don’t need to be cut!)
2/3 cup dry unseasoned bread crumbs
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper
Preheat oven to 400°F. Spray a baking sheet with nonstick spray. In a shallow dish, combine breadcrumbs and spices. Add the chicken strips one at a time, and turn to coat evenly. Bake until golden brown and cooked through, about 20 minutes.
Spicy Cheese Fries
Recipe adapted from Grazing
2 medium russet potatoes, unpeeled but scrubbed
1 Tbsp olive oil
1/4 cup grated Parmesan cheese
1 tsp chili powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 475°F.
Cut potatoes into evenly sliced wedges or 1/4″ to 1/2″ fries. Place them in a bowl and fill with hot tap water. Soak the fries for 10 minutes. Get a heavy, rimmed baking sheet and coat with oil.
Drain the potatoes and thoroughly dry with a clean kitchen towel. Put the fries on the baking sheet and toss with the oil. In a small bowl, combine Parmesan cheese, chili powder, garlic powder, salt and pepper. Toss this mixture with the oiled fries.
Don’t crowd the fries, or else they will not get crispy! Cover the pan with foil and bake for 5 minutes. Remove foil and continue baking for 25 more minutes. Turn these once or twice while cooking. Serve immediately!