Ingredients
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1 1/2 lbs. boneless skinless chicken breasts, trimmed and sliced into thin strips lengthwise
Marinade Sauce:
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1/2 cup regular mayo
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1 Tbl. dry Ranch mix
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2 tsp. extra hot jarred horseradish
Cracker Crumb Coating:
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2 cups finely crushed White Cheddar Cheez It crackers, (measure after crushing)
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1/4 cup finely grated parmesan cheese
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1 Tbl. dried parsley
Dipping Sauce:
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1/2 cup sour cream, ok to sub thick Greek yogurt
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1 Tbl. dry Ranch mix
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2 tsp. horseradish, more if you like it hot
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*Garnish with snipped green onions and chopped parsley if desired
Instructions
In small bowl, stir together well the Dipping Sauce ingredients, cover and chill. *This can also be done while the chicken is baking.Slice chicken into 1/3" thin strips slicing right through the chicken lengthwise, approx. 18-20 strips, set aside. (*If you prefer, you can also cut chicken into 1 1/2" chunks. Baking time will be the same).In medium sized bowl, stir together the marinade sauce, add chicken strips and toss to coat. Chill while making crumbs, or you can let marinate overnight.In shallow dish or pie pan, add finely crushed crackers, parmesan cheese and parsley. Toss with fingers to mix.Dip pieces of chicken into cracker crumbs, pressing on, and place onto parchment paper-lined baking sheet.Bake at 400ºF for 12-14 minutes or until no longer pink inside. (*Always check one that's in the center of the baking sheet). Let rest 5 minutes before removing from baking sheet.Remove using a spatula to plates or a party platter. Garnish with parsley and/or snipped green onions if desired.Serve with dipping sauce!
