These are super cute to serve for Halloween dinner. They are easy to make and the only thing that takes a bit of time is cutting the pouch to stick the end of the red pepper in. I tried just laying a few on instead of cutting the pouch and that worked fine, too, so do whatever is easier for you.
The recipe I found originally called for Shake & Bake for chicken but I didn’t want to use that so I just used a recipe for regular chicken nugget coating. I didn’t dip in the butter before coating to try and save a few calories and they will brown up more if you use the butter or you can spray them with Pam before baking. Make sure you spray the pan before placing the chicken on it. You can also increase the number of chicken breasts easily, too, if you need to make more.
3 skinless, boneless chicken breast halves
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tsp salt
1 tsp thyme
1 tbsp basil
1/2 cup butter, melted
1 small red sweet pepper, cut into small triangles
Preheat the oven to 400º.
Cut chicken breasts into long strips and tapered a little on one end.
In a bowl or on a plate, mix all ingredients except the butter. Put the butter in a bowl big enough for dipping.
Dip chicken into butter then into the crumb mixture and place on a lightly greased cookie sheet.
On one of the tapered ends, make a small slice and fit the red pepper triangle in it or you can just place on the end and it should stick while baking.
Bake for 20 minutes or until the chicken is thoroughly cooked through.
Serve with barbecue sauce or your favorite sauce.
Makes 6 servings.