Chicken Stix- Lunch Version

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Chicken Stix- Lunch Version

Melissa
The Cook
4 Servings
3 Ingredients
6 Comments
Chicken strips dipped in yogurt then dredged in breadbrumbs for a nice crispy exterior with a moist inside.
4 Servings
3 Ingredients
6 Comments

Ingredients

  • 6 ounces Yogurt, Plain
  • 1 cup Panko Bread Crumbs
  • 1 ¼ cups slice Chicken, Boneless Breasts

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place the yogurt and breadcrumbs in separate bowls.
  2. Coat each chicken strip in yogurt, then dredge in bread crumbs.
  3. Place breaded chicken on baking sheet.
  4. Flash freeze.
  5. Once frozen, divide chicken sticks among gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 400 for 20 minutes or until bread crumbs are lightly browned and chicken is cooked through.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place the yogurt and breadcrumbs in separate bowls.
  2. Coat each chicken strip in yogurt, then dredge in bread crumbs.
  3. Place breaded chicken on baking sheet.
  4. Bake at 400 for 20 minutes or until bread crumbs are lightly browned and chicken is cooked through.

Nutrition Facts

  • Not available.

6 Comments

Join the discussion
  1. Do you think regular bread crumbs would work equally well? I already have a ton in my freezer and would love to use them.
    Thanks!

    1. Panko are a coarse breadcrumb, which works best for this recipe. However, if you have your own coarse breadcrumbs, they should work equally well. Finer breadcrumbs would work also, but the texture on the outside of the chicken would be slightly different.

  2. Do you not think it would be possible to freeze these AFTER baking for a quick freeze-then-mic chicken nugget alternative to the frozen nuggets at the grocery store?My husband lives on those things when he’s on third shift, and I’d love to make something just as simple for him to fix on his own but healthier than the Banquet/STouffers varieties.

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