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Chicken Strips in Croissants recipe

Quickly ‘cook-marinated’ in an Asian-stylemarinade, chicken strips are saut ed and served in croissantstopped with alfalfa sprouts.

Recipe: Chicken Strips inCroissants

4 boneless, skinless chicken breast halves,cut in thin strips
1/2 cup bottled fat-free red wine vinegar salad dressing
1/4 cup low sodium soy sauce
1 clove garlic, minced
1 cup alfalfa sprouts
4 large croissants, split, warmed

  • In small saucepan, place salad dressing,soy sauce and garlic; bring to a boil over high temperature.Add chicken and let sit 10 minutes. Then pour off all sauce andreturn it to small saucepan; boil about 4 minutes.
  • Place 10-inch heavy frypan over mediumhigh temperature and heat about 2 minutes; spray with vegetablecooking spray. Add chicken strips in single layer; cook 2 minuteswithout stirring. Turn chicken and cook 4 minutes more, stirringoccasionally.
  • To assemble sandwiches, place 1/4 of thestrips in each croissant; spoon 1 tablespoon sauce over chickenand top with 1/4 cup alfalfa sprouts.

    Makes 4 servings.

    Note: To serve as hors d’oeuvres, use mini-croissants.Chicken strips are also delicious added to salad.

    Recipe provided courtesy of the NationalChicken Council. Used with permission.

    recipe 🙂

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  • Comments

    1 Comment


    I m confused bout the chicken. Do u use the fully cooked chicken strips then you shredded?

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