Naked Italian Chicken Strips

My kids love chicken strips, as do most kids, but here's where it gets tricky... One of them can't stand the crust, while the other one would happily eat just the breading, if I let her. So in order to keep the peace, I make this crustless (naked) version from time to time.

I love the fact that the chicken is still moist and full of flavor, even without any breaded crust. And because they're cooked on top of the stove, instead of in the oven, your house doesn't heat up as bad - making it a perfect summertime dinner idea. 

 Printable Recipe 
Ingredients:

• 8-10 Chicken Breast Tenderloins (you could also cut strips out of boneless skinless chicken breasts)
• 1/2 tsp Italian Seasoning
• 1/2 tsp Garlic Salt
• 1/2 tsp Grated Parmesan Cheese
• 1/4 tsp Paprika
• 1/4 tsp Onion Powder
• 1/4 tsp Black Pepper 
•  3 Tbs Butter or Olive Oil

Method:

• Begin by mixing your spices in a small bowl, and set it to the side.
• Lay out your tenderloin strips on a cutting board and trim off any excess skin or fat. I also like to remove the vein, but it is not necessary. 
• Sprinkle the seasoning blend over all sides of the strips and allow it to rest while you heat up your pan.
• In a large non-stick skillet begin heating the butter (or oil) over medium high heat. 
• Once the butter is melted (or the oil has a sheen) carefully add in your chicken strips one at a time. Make sure not to crowd the pan. 
• Cover with a lid and cook without moving for 4 - 6 minutes on each side, or until no longer pink in the middle.  They should have a nice browning on the outside. 
• Remove to a plate, and allow to rest before serving.
• Repeat as necessary until all the strips have been cooked.

Serves 4

Enjoy!

Related posts that might interest you:

 Ritzy Parmesan-Ranch Chicken Strips 

 Potato and Cheddar Crunch Baked Chicken Strips