Woohoo, the lovely Katie from Yes, I want Cake  is HERE!! She’s one of my absolute favorites.
I’ve been following her blog since the beginning, before I was gluten-free and before that ADORABLE baby of her’s. If you need a little exercise inspiration, healthy home cooking recipes, or just need a smile, she’s your girl .
I love her to pieces. You will [or already do] too, just wait.
The only thing that would make this sweeter would be if I lived next door to Lisa and could actually bring dinner over to her house. And by bring dinner, I mean come over and smell that new baby’s head for a second.
(If that were the case we would also have some cake on the side. I love cake. In fact, I have a blog  named after my love of cake and my constant desire for it. But I make – and love – other things, too. Sometimes I even make things that are good for you. And since recovering from childbirth takes a lot of effort and good food, I thought I’d share some chicken strips instead.)
Bonus points for these being…
(b) a hit with chubby babies
(c) not really fried
(d) all of the above
If you answered (d), you win.
Winner, winner, chicken dinner (oohhh I just HAD to say it).
Walnut Flax Chicken Strips
PRINT  Recipe
- 1/4 C flax seed, ground (I grind mine in the coffee grinder, yields about 1/2 C)
- 1 C walnuts
- 1 t garlic salt
- 1 lb chicken, cut into strips
- 2 eggs
- 2 T milk (I used almond milk)
- salt and pepper to taste
- 2-3 T olive oil]
Combine the ground flax,walnuts and the garlic salt in a food processor. Pulse until a coarse meal forms. Transfer to a bowl and set aside. Beat the eggs and the milk in another bowl.
Heat the olive oil in a skillet over high heat and preheat your oven to 350 degrees.
Dip each chicken strip into the egg mixture, then the flax mixture and place it in the hot pan. Brown on all sides (about 1-2 minutes per side) then transfer to a cooling rack with a baking sheet underneath.
When all strips have been browned, put the cooling rack + baking sheet in the oven and bake at 350 degrees for 10 – 15 minutes or until chicken is cooked through. Cooking them on the cooling rack ensures that they stay crispy so don’t skip that step.
We served ours with mashed cauliflower on the side and the flavors went together perfectly!