How to Prepare Delicious 2 Ingredient Bbq Zesty Chicken Strips

Cooking could be among the oldest skills on the planet. That does not suggest that there are any kind of limitations to the knowledge available for the chef thinking about increasing his or her skills. Even the finest chefs, also professionals, can always discover brand-new dishes, methods as well as techniques to enhance their kitchen area skills, so lets try this 2 Ingredient Bbq Zesty Chicken Strips recipe, we hope you like it.

I throw the chicken breasts in frozen, and serve this with baked potatoes. This Instant Pot BBQ chicken recipe works with breasts, thighs, legs, thawed chicken or frozen. It's never been easier to make shredded barbecue That's where this Instant Pot BBQ Chicken comes into play.

You need Chicken tenderloin strips (any amount you want).
Provide Any flavor bbq sauce you want.
Provide Zesty Italian dressing, or house Italian dressing.

Short Tips:

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Cook frozen chicken tenderloin strips until done (cook according to directions on package)......
Remove from oven and let cool for about 5 min......
Cut into strips and place into a bowl......
Pour your bbq sauce over chicken strips, make sure chicken is fully coated with the bbq sauce, then add your Italian dressing over that, and mix all well.......I just eyeball how much dressing I add, but you can add as little or as much as you need (just don’t add the whole bottle of dressing !) Maybe about 1/3 cup of dressing.....Don’t forget to mix it all up !! 😊.
Done ✅..... I add mine on top of flour tortillas or on top of a salad 🥗!.
Serve and enjoy 😉!!! You can also add a little bit of cheese on top of your bbq chicken strip salad, I added some shredded mozzarella cheese 🧀! Yummy ! 😋.

These baked chicken tenders coated with barbecue and caramel sauce feature an added Asian-flavored twist. We eat this at least once a week. Marinated Moist Oven Baked Barbeque Chicken Today we're talking about baking chicken breasts to moist, juicy perfection and. This recipe for two-ingredient BBQ sauce was sent to me via an Impatient Foodie follower on our FB page.

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