Chicken strips get a crispy bread crumb coating in this dinner recipe. The corn and bean rice acts as a side dish to make this a complete meal.

Source: Parents Magazine

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Recipe Summary

prep:
15 mins
bake:
12 mins at 425°
microwave:
2 mins
Servings:
4
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Ingredients

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Directions

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  • Heat oven to 425°F. Cut chicken breast into about 16 strips. Whisk together eggs and 1 Tbs. water in a bowl. Dip chicken strips in egg mixture, then coat each piece with bread crumbs. Bake until chicken is cooked through, about 12 minutes.

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  • Microwave corn, beans, and 3 Tbs. water, covered, on high for 2 minutes or until corn is tender; drain.

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  • Mix together the rice.

Nutrition Facts

520 calories; saturated fat 1.5g; sodium 395mg.

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