I agree with everyone that it's the glass dish that is the problem. In all recipes I have seen, they indicate that if you use a glass dish, you should lower the temperature by about 25 degrees and allow a longer cooking time. Either use foil or parchment paper on a cookie sheet or shallow cake pan, and try cooking the strips for fifteen to twenty minutes per side. Also, before adding the cheese, you may want to season those strips with perhaps some pepper and onion powder and a touch of garlic powder. If you have it, also add a touch of sweet basil. Or omit the sweet basil and add a bit of chile powder. Just some suggestions.
Jennifer On 6/5/12, Abby Vincent <[email protected]> wrote: > The casserole dish may be too deep. The food steams instead of crisps. > I'd > try a cookie sheet or get a jelly roll sheet. The great thing about jelly > roll sheets is they have a space between the bottom of the pan where you > put > the food and the part that sits on the oven rack. This lets the food crisp > without burning the bottom. > Abby > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Allison Fallin > Sent: Tuesday, June 05, 2012 6:42 PM > To: [email protected] > Subject: Re: [CnD] need advice on a recipe > > That doesn't seem long enough to me. I'd cook it for at least 20 minutes > and then check for doneness. > Allison > > > ----- Original Message ----- > From: "Denise" <[email protected] > To: <[email protected] > Date sent: Tue, 5 Jun 2012 21:30:34 -0400 > Subject: [CnD] need advice on a recipe > > Hi folks ! I have tried a recipe twice and both times the > recommended > cooking time is way too short to thoroughly cook the chicken. > Please tell > me what I am doing wrong. > > > > Cheesy chicken strips > > > > Ingredients > > > > 4 chicken breast halves > > 1 egg > > 2 cups cheese crackers > > ½ cup finely shredded cheddar cheese > > > > 1. Preheat oven to 400. Beat egg in a bowl. Combine > crackers and > cheese in resealable bag and crush crackers. Cut chicken into ¼ > inch > strips. > > 2. Dip chicken into egg and drain excess. Place in bag, > seal and > shake to coat. Place in single layer on jelly roll pan. (I do > not own a > jelly roll pan so I have used a glass casserole dish.) > > 3. Cook uncovered for 10-12 minutes or until no longer > pink. > > I have cooked this twice and both times it took at least twice as > long on > the cooking time. What am I doing wrong? > > > > Thanks > > > > > > Denise Millette > > Discovery Toys Educational Consultant > > www.discoverytoyslink.com/denisestoypage > > Find me on facebook at "Denise's Discovery Toys" > > 229-848-0486 > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
