An unlikely duo

Chicken strips and garden stuffed zucchini? Not exactly the first combination that comes to your mind. But, I have really been wanting to try Nikki’s garden stuffed zucchini since she posted it and I was too lazy to make a starch and a protein, so I made something that has both. 🙂

The zucchini was, not at all to my surprise, delicious. I did make some minor modifications. I used a shallot since I had no red onions on hand and a bell pepper because I had no anaheim peppers. I also sauteed the veggies in olive oil instead of butter and I did pop the whole thing under the broiler at the end.

As for the chicken strips, I think I have made oven chicken strips 789340 ways, including almond-crusted, melba-toast crusted and panko crusted, to name a few. This time I just went the traditional bread crumb route.

I sprinkled the chicken with salt and pepper, dredged them in flour seasoned with a little cayenne, garlic powder, thyme and dry mustard. Then, I dipped them in beaten egg, dredged them in bread crumbs.

Sprayed a cookie sheet with some oil, added the chicken and sprayed them with a little oil, too. When they were almost cooked through, I popped them under the broiler for about a minute or two per side.