- 1 box of Girl Scout Trefoils
- 1 pound of boneless skinless, chicken breast.
- 1 egg
- 1/2 cup of milk
- In a cup mix the egg, 1/2 cup milk, and a bit of salt (to taste)
- Cut up the chicken into small pieces (if you want strips, it works the same way).
- Crush 1/3 of a tube of trefoils. Dip the chicken in the egg/ milk mixture, and then in the trefoils. The trefoils need to be crushed up really well, so consider doing it in the ziplock bag and then transfering to a clean bowl. Each time the cookies in the bowl get soggy and stop coating the chicken right, clean out the bowl, and crush another 1/3 of a tube. While you are doing this, the butter should be in a frying pan, heating up on medium. If the heat is too low, you'll have soggy chicken. If the heat is too high, the outside will be crispy, and the inside will be raw. RAW IS BAD.
- Put the chicken in the pan in a single layer. You'll know the chicken is ready to be flipped over, when the side you can see is mostly white. This way, you won't have to cut into the chicken to know if it's cooked or not.
- Serve with a side of ketchup or sour cream. YUM!
If you want to try to make your own recipe out of Girl Scout Cookies, here is the link: