Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPoultry - Chicken - Oven Chicken Fingers
Famous Authors (View All Authors)
Poultry - Chicken -  Oven Chicken Fingers Post by :toppito Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2166

Click below to download : Poultry - Chicken - Oven Chicken Fingers (Format : PDF)

Poultry - Chicken - Oven Chicken Fingers

2 cloves garlic, minced
1/4 cup vegetable or olive oil
3/4 cups dry bread crumbs
1/4 cup corn flake crumbs
1 tsp. dried basil
2 Tbsp. freshly grated Parmesan cheese
4 boneless, skinless chicken breasts

In a large bowl, combine garlic with oil. Let sit at room temperature for about 1/2 and hour.

Preheat oven to 425 degrees. Grease a large baking sheet.

On a pie plate, combine bread crumbs, cornflake crumbs, basil and Parmesan cheese. Cut chicken pieces into 1" strips. Place chicken strips in oil mixture and stir to coat. Coat chicken strips with crumb mixture and place on prepared baking sheet. Spray very lightly with vegetable oil spray.

Bake 20 minutes. You may want to broil the strips for 2 or 3 minutes if the tops are not quite brown enough.

To serve 6 use 2 additional pieces of chicken and increase dry bread crumbs to 1 full cup. You'll also need to use 2 regular sized baking sheets.
If you like this book please share to your friends :

Poultry - Chicken -  Oven Fried Chicken Fingers With Honey-mustard Dipping Sauce Poultry - Chicken - Oven Fried Chicken Fingers With Honey-mustard Dipping Sauce

Poultry - Chicken -  Oven Fried Chicken Fingers With Honey-mustard Dipping Sauce
Sauce: 1/4 cup honey 1/4 cup spicy brown mustard Chicken: 1 1/2 lb. chicken breast tenders (about 16 pieces) 1/2 cup low-fat buttermilk 1/2 cup coarsely crushed cornflakes 1/4 cup seasoned breadcrumbs 1 Tbls. instant minced onion 1 tsp. paprika 1/4 tsp. dried thyme 1/4 tsp. black pepper 1 Tbls. olive oil To prepare sauce, combine honey and mustard in a small bowl; cover and chill. Preheat oven to 400 degrees. To prepare chicken, combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid. Spread oil evenly in a jelly-roll pan. Combine

Poultry - Oven Chicken Fingers Poultry - Oven Chicken Fingers

Poultry - Oven Chicken Fingers
1 cup Italian bread crumbs 2 TBL grated Parmesan cheese 1 garlic clove, minced 1/4 c vegetable oil 6 boneless, skinless chicken breast halves Preheat oven to 350° F.In a large resealable plastic bag, combine bread crumbs, Parmesan cheese and garlic salt.Set aside. Place oil in a small bowl. Flatten the chicken to 1/2 inch thick. Cut into 1 in wide strips. Dip each strip into oil and place in bag with crumb mixture and toss to coat. Place on a greased baking sheet. Bake at 350 degrees for 20 minutes or