So, imagine you’re me. You’re at home having a Spice Girls dance party because you’re freaking AWESOME and it occurs to you you’re hungry. Being just a step above destitute, you have to make do with what you have. There are a half dozen frozen pizzas in the freezer, but a girl cannot live by Totino’s alone. You’ve got cereal, Ramen, and pudding, because in your innermost soul you are still six years old. You also have a bag of frozen chicken breasts that have just been STARING at you since you brought them home.
Your intentions were good. Think of all the healthy, good-tasting things that can be done with a bag of boneless, skinless chicken breasts! Rosemary chicken! Chicken parm! Roast chicken salads and sandwiches! Alas, not for you are these easy yet elegant applications for poultry, primarily because they require ingredients you don’t have and are in no mood to go searching for. You desire something more rustic, something comfortable… and dippable.
You, my friend, want chicken strips.
And the heavens opened and angels sang, and all was well.
Then you remembered your chicken strip recipe. It requires things like butter and breadcrumbs. You have no butter, because you made Nutella muffins a few nights ago, and you have no bread because you like to feed the ducks that hang out in your back yard.
You do, however, have things like mayo and Parmesan cheese and tortilla chips.
So you defrost two chicken breasts in the microwave, toss ‘em with some mayo, and roll them in a mix of grated Parm, crushed tortilla chips, and some pepper for good measure. You throw them on your grungiest looking cookie sheet and shove ‘em in the oven for 16 minutes, turning them half-way through. Then you mix together some mayo and mustard with a bit of sour cream for dipping.
And all was well.
P.S.: I’ve done your gag reflexes a favor by NOT posting the pictures I took of the raw chicken swimming in mayo. You’re welcome.