Trading Out the Traditional Bread Stick

 We are H-U-G-E salad eaters!  Yes, even during the dead of winter I love to make & serve a nice salad; there are so many great combinations.  This week one of my favorite salad mixes is on sale!  It’s the Dole Baby Garden Blend and it’s buy 1 – get 1 so I couldn’t refuse this deal (okay, okay….I’m already on my second trip to the store to take advantage of this deal, because it includes the baby spinach leaf packages as well, which I LOVE & squeeze into as many recipes as possible)!  A majority of the time I chop my own greens & typically work with a baby spinach leaf and romaine base, but when this mix is on sale I can’t pass up the great savings on both time & money.  You can do a little homework to learn more about the the best lettuce selections available; here’s a quick link & article to get you started or if you live close to the Price Chopper Supermarkets, you can follow the NuVal Scoring system as your guide on making the best choices for your family.

During the winter months we really enjoy a warm salad mixture & the kids were recently asking for bread sticks.  I’m always working on some sort of ‘trade out’ as I refer to it; some are welcomed & some are not.  This week we had a warm spinach salad with hard boiled eggs & Parmesan Crusted Chicken with my Garlic Herb Flat Bread Stick.  It was delicious & this trade made the cut!

Before I share the Garlic Herb Flat Bread let me just tell you how I made this version of the Parmesan Crusted Chicken (I actually have 4 different ways to make a Parmesan Crusted Chicken….go figure!)

Parmesan Crusted Chicken by Jodie Fitz

2 pounds of boneless, skinless chicken strips

1 cup Panko bread crumbs

1/2 cup Parmesan cheese, finely grated

1 teaspoon pepper

2 eggs

1/8 cup milk

Light Olive Oil

Mix the eggs and milk together in a bowl.

Mix the Panko bread crumbs, Parmesan cheese & pepper together in another bowl.

Add a very thin layer of olive oil to a glass baking dish; just enough to coat the bottom of the pan so that the chicken won’t stick.

Pre-heat the oven to 375 degrees.

Dredge the chicken in the egg mixture and then in the Parmesan cheese mixture until it is fully covered and place it in the pan.  Continue the process until all of the chicken is done.  Bake for approximately 30 minutes, turning it at the mid-way point.  NOTE: If you use a thicker piece of chicken you will have to adjust the cooking time.

Garlic Herb Flat Bread Stick by Jodie Fitz

2 Flat Breads (makes 10 sticks) – I used the 100 calorie, whole grain

1 tablespoon butter

1 teaspoon oregano

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

Place the flat breads on a non-stick baking pan (I still give it a light spray of cooking oil or a quick wipe of light olive oil with a paper towel).  Melt the butter in the microwave in a glass dish.  Stir in the garlic powder, onion powder and oregano.  Baste the top of the flat breads.  Cut them with a pizza cutter into strips and bake at 375 degrees for only 5 – 8 minutes at most; just until they are crunchy along the edges.  NOTE: Watch these, they cook quickly!




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