Who doesn’t love Shake N’ Bake? My mom was never big on it but I was always excited when our neighbor Christine would make it for her kids and invite me and my siblings over. Over time, I just began making my own. This last Thanksgiving, I had leftover bread from the bakery and I didn’t know what to do with it. Didn’t want to throw it out so I figured I could use it in something and this is what became of el pan.
- two whole chicken breast, cut into thick strips
- two loaves of plain Italian bread, hardened and crushed. Seasoned with herbs (rosemary, anise, oregano, black pepper, onion and garlic powder) in a large bowl ( or like the traditional shake n’ bake, throw it in a Ziploc bag)
- two large egg whites, whisked in a medium bowl
Pre-heat your oven to 400 degrees.
You’ll want to place your bowls in order, or that’s how my ocd works for me lol. First bowl with the chicken, second with the egg whites and the last with the crushed bread.
Going one strip at a time, fully coat the chicken in the egg whites. Move them over to the crushed bread. Coating every strip completely. Place on baking pan.
Goes in the oven for about 15-20 minutes.
Serve with salad or rice. Enjoy!