Cheesy baked garlic chicken strips, juicy yogurt dipped chicken breast rolled in cheddar and Parmesan and coated with garlic panko bread crumbs.
This week’s #SundaySupper, hosted by Christie of A Kitchen Hoor’s Adventures, of finger foods is perfect for my house. See, my child is almost seven and doesn’t like to eat with a fork. We are working on it, but most things end up as finger foods for her. She loves baked chicken, and cheese, and she’s used to me putting garlic in almost everything, so Cheesy Baked Garlic Chicken Strips are perfect for her!
Cheesy Baked Garlic Chicken Strips
I dip these cheesy baked garlic chicken strips in yogurt like I do with my Spicy Southern Fried Chicken Strips. I love how it makes chicken so flavorful and juicy. I used slices of cheddar that I crumbled up to make the chicken extra cheesy, and garlic panko breadcrumbs give it a little crunch. They are perfect for dinner, or make a big batch for a party, your guests will love them!
I recommend not trying to keep these warm in the oven for too long, I tried that once and the chicken got dried out. The breading was still cheesy and good, though. Be careful turning them, or the breading will fall off!
Yields 9
Cheesy baked garlic chicken strips, juicy yogurt dipped chicken breast rolled in cheddar and Parmesan and coated with garlic panko bread crumbs.
15 minPrep Time
25 minCook Time
40 minTotal Time
Save RecipeIngredients
- 3 large chicken breasts (about 2 pounds)
- 1 cup Greek yogurt
- 4 ounces sliced sharp yellow cheddar cheese, crumbled (or 4 ounces shredded)
- packed 1/2 cup finely shredded fresh Parmesan cheese
- 1 1/2 cups panko breadcrumbs
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- olive oil cooking spray
Instructions
- Set up a work area with 3 shallow bowls. Crumble the cheddar cheese into small pieces in one bowl,and mix with the Parmesan. Put the Greek yogurt in another bowl. Mix the panko breadcrumbs, garlic powder, and black pepper in the final bowl.
- Preheat the oven to 400 degrees F. Trim any excess fat and slice each chicken breast lengthwise into three strips. Dip each chicken strip in the yogurt, coat evenly in a thin layer, roll in the cheese mixture shaking off loose pieces, then in the breadcrumbs. Place on baking sheet sprayed with cooking spray.
- Bake in the preheated oven for around 25 minutes, turning once after 10 minutes (be careful not to remove too much of the breading!), then again 5 minutes before the end of cooking. Check that the chicken has reached 180 degrees with a meat thermometer.
Pinky Appetizers
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- Battered-dipped Turkey Tenders by Cindy’s Recipes and Writings
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- Ethiopian Injera and Tikel Gomen (cabbage, carrots and potato) by Caroline’s Cooking
- Fish fingers and Old Bay Dip by Jane’s Adventures in Dinner
- Gluten Free Chicken Nuggets by Gluten Free Crumbley
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- Mini Pizza Pockets by The Freshman Cook
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- Ribs with Whiskey Maple Barbecue Sauce by Palatable Pastime
- Savory Beef and Veggie Hand Pies by Positively Stacey
- Spinach-Feta Rolls by Wholistic Woman
- Lasagna Cupcakes by A Mind Full Mom
- Tacos in Lettuce Wraps by Simple and Savory
- Thai Basil Chicken Lettuce Wraps by Casa de Crews
- Thai-Indian Beef Lettuce Cups by The Texan New Yorker
- Vegetarian Piadina Sandwich by she loves biscotti
- Yuca Fritters Stuffed with Cheese by Basic N Delicious
Digit Desserts
- Blueberry and Brie Tarts by Momma’s Meals
- Roasted Strawberry Hand Pies by Baking Sense
- Salted Caramel Cream Puffs by The Redhead Baker
Plus Bite-sized Pavlovas and More Finger Food Recipes from Sunday Supper Movement
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