1. PART 1 – CHRISPY CHICKEN: 2. Pre-heat oven to 425°F Remove skin from chicken, rinse chicken breast and pat dry. 3. Combine flour, herb blend, paprika, cayenne, pepper, and salt and place in paper / plastic bag or washable bucket, set aside. 4. Beat eggs, milk, and mustard together until smooth, set aside. 5. Combine bread crumbs and same amount of herb blend, paprika, cayenne, pepper, and salt as listed above for the flour mixture, set aside. 6. Re-moisten chicken breast cubes and then coat 10 - 15 cubes at a time in flour mixture, shaking bag / bucket vigorously. 7. Dip chicken in egg mixture and shake off excess. 8. Dip chicken in bread crumb mixture and coat evenly and thoroughly. 9. Place in shallow lightly greased (or lined with aluminum foil or parchment paper) baking pans. Let stand 30 minutes. 10. Bake 10 minutes at 425 degrees. Reduce to 375 degrees and cook additional 25 - 30 minutes until browned, crispy and juices run clear. 11. PART 2 – CEASER WRAPS: 12. Meanwhile while the chicken is cooking, dice up the tomato and vegetables of choice and store in a bowl. Cut or shred the romaine lettuce into thin strips and store in another bowl. 13. Place 5 chicken breast cubes on one tortilla shell. 14. Sprinkle on top: the romaine lettuce, tomato, Caesar or Ranch dressing, and any other dressing or vegetables of choice. Fold the wrap and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
