First, heat your oven to 450 degrees. Line a cookie sheet with tin foil and spray it with cooking spray. In a 1 gallon freezer bag mix Bisquick mix, cheese, and salt. I used garlic salt and it was yummy!
Next cut your chicken breasts into strips. The recipe says 1/2 inch strips but I kind of just eye balled it and made them whatever size I wanted.
Next take the egg and in a large bowl slightly beat it.
Take your chicken strips and dip them in the egg and then place them in the bag of mix. Seal the bag and shake to coat.
Place chicken on cookie sheet and drizzle the butter over the strips.
Bake 12 to 14 minutes turning halfway through bake time. I chose to bake for 14 minutes just to make sure the chicken was cooked all the way through.
The finished product was fabulous and we used Sweet Baby Rays BBQ sauce to dip it in. YUM! See below for recipe.
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
2/3 cup Bisquick Mix
1/2 grated Parmesan Cheese
1/2 tsp garlic salt or salt
1/2 tsp paprika
1 egg, slightly beaten
3 tbsp butter, melted
Heat oven to 450 degrees. Line cookie sheet with foil, spray with cooking spray. In 1 gallon resealable food-storage plastic bag, mix Bisquick mix, cheese, salt and paprika. Dip half the chicken strips into egg; place in bag. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken. Bake 12-14 minutes, turning halfway through bake time with pancake turner, until no longer pink in center.
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