Chicken Fingers

2/3 cup Bisquick mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1 egg beaten
3 tablespoons butter/margarine


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

2.In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, cheese, salt and paprika. 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.


Modifications: I like to add other seasonings like Italian or Cajun for extra spice.
Instead of drizzling butter over the top, I use "I can't believe it's not butter" spray or no butter at all.


Serving suggestions: I like to make lemon and garlic steamed green beans with these and mashed potatoes!