Chicken Skewers

Since this blog is about what I eat for dinner, not all of it has to be this long recipe with a lot of ingredients. I am a huge fan of fast meals with lots of variations. This is one of them.

Chicken Skewers
6 Thawed Chicken Breasts, sliced into long strips
Finely chopped bread crumbs
Seasonings, like chili powder, garlic powder or parmesan cheese etc.

Preheat oven to 400 degrees

In a small bowl mix enough bread crumbs, and seasonings of your choice to coat the chicken. (Sometimes people will dredge this in egg and flour before the bread crumbs, but I usually don't have the time to be adding all those steps and dishes. This will make the breading a little crumbly, but that really doesn't bother me.)

Next, I pour the bread crumbs mix into a bag and add the chicken a few pieces at a time. Shake until all the chicken is coated. Once coated remove the chicken and thread it onto the skewers.

Lay the chicken on a wire rack on top of a cookie sheet and cook until the chicken is done, about 8-10 minutes. If you don't have a wire rack, it can be placed directly onto the cookie sheet, but remember to flip it about halfway through so that the bread crumbs don't get too soggy.

Variations I have also tried so far:
-Shake the chicken with chili powder first in a zip lock bag and let it sit for about 30 minutes before shaking with bread crumbs.
-Lemon pepper marinade to marinade the chicken, and bake with and without bread crumbs.
-Plain chicken and bread crumbs, along with different dipping sauces.

I usually get 2 meals for one with these because the next day I will add the leftovers to the top of a salad, or to a chicken wrap.

Side Note: If you are using wood skewers and want a nice presentation soak them for about a half hour first, this will stop them from burning in the oven, and also allows the chicken to slide right off the skewer.