Italian baked chicken strips
1 Package of skinless/boneless Chicken strips
1 TBS onion powder
1 TBS garlic powder
1 TBS Meat Tenderizer
1 TSP Cumin
1 ½ TBS Italian Season
2 TBS Olive oil
Put the chicken in a bowl then pour in the onion, garlic powder, meat tenderizer, cumin, and Italian Season. Add Olive oil and mix together until all the chicken is covered. Let sit for 10 to 40 minutes.
Preheat oven to 425 degrees. Put chicken on a baking sheet and bake for 25 minutes.
Leftover Chicken Fajita
Leftover chicken strips from above Recipe
1 TBS Olive Oil
Pepper to taste
Cut the chicken into one inch strips. Take the onion and cut it into strips as well. Take the TBS of olive oil and heat it up in a pan. Place cut onions in the pan and let sweat for about a minute. Add Chicken and pepper. Sautee until onions are clear and the chicken edges are browned. Place in a fajita shell and add salsa, sour cream, guacamole to likening. To kick it up a notch crush up blue corn chips and add into the Fajita. Eat and enjoy.