Yogurt-Marinated Chicken Strips for Happiness

According to a recent article in the New York Post, home cooked meals rank pretty high on the list of things that make us happy.  It turns out we are most content when we experience the simple things in life, and managing to fit in time for a family meal is considered more exhilarating than cash.  

Do you think this is also true for the maker of the family meal?  I remember many a dinner when I wanted to pull all of the hair from my head for the sheer stress caused by dining with my family.  Or with one particular person anyway (hint: he's my youngest child). It didn't matter which foods I fed him, he was determined to eat what he wanted and nothing else.  And what he wanted was the chicken nugget.   And this didn't make me very happy.

At that time I didn't consider making homemade versions of so-called "kid food", but do I ever wish I had. Luckily, it didn't take me long to discover a little trick known as "yogurt marinade" and my homemade chicken strip making days began. They still continue today, and this recipe has appeared on the table for more than a few years.   And that, along with dining with my family, makes me really happy.

 

Baked Chicken Strips

• 5 boneless, skinless chicken breasts
• 1 cup plain yogurt
• 1 teaspoon kosher salt
• 6-8 grinds of fresh ground pepper
• 1 tablespoon grainy mustard
• 1/2 teaspoon hot sauce (or more if you like)
• 1 box of crackers, smashed into crumbs

Rinse the chicken under cold water and pat dry. Slice each breast into strips and  set aside.

Combine the yogurt, salt, pepper and mustard in a bowl.  Add the chicken and allow to marinate for a minimum of 30 minutes.  

Preheat the oven to 400 degrees.While the chicken is resting, remove all of the crackers from the packaging, place them in a large resealable bag and pound with a rolling pin until a rough crumb remains.

Dredge the chicken into the crackers and coat all sides well.  Place on a baking sheet and repeat with the remaining chicken.  Bake for 15 minutes, or until cooked through and crackers turn golden.  Serve warm.

 

Comments

[wanda]

Eating with my kids can be pretty challenging too, so I know what you mean. Both are picky eaters and the youngest seems to always want macaroni and cheese. Should we keep feeding them only what they want and not try and encourage them to try new things?? How about some words of wisdom? You probably have lots to give!!

[Pam]

This one is next on my list. I'll probably use panko for the crumbs since I have it on hand!

[Jan Scott]

Panko works great, Pam.  I hope it works for you.

[Pam]

Super tender and yummy! My daughter loved them and we will be having them again for dinner tonight! I shared the recipe with a friend and she was impressed with the yogurt marinade which is big in Indian cuisine. According to her, yogurt is often used to "cool" meat dishes.

[Jan Scott]

Yay!  Im so glad you liked them, Pam.