Thursday, May 6, 2010

Oven-Baked Chicken Fingers

Posted by Donna:
This has become a favorite meal for us. Even though Larry isn't too fond of chicken, he always compliments these.

This recipe is what I do for just the two of us---without any leftovers.

1 cup Panko crumbs

3 heaping T. grated Parmesan cheese

3 heaping T. shredded Parmesan cheese

1/4 cup olive oil

2 large skinless chicken breasts

a little garlic powder or minced garlic (to your liking)

Preheat the oven to 425 degress.

Combine the Panko crumbs, grated cheese, and shredded cheese. I put this on a paper plate.
Combine the olive oil and garlic in a bowl.

Flatten the two chicken breasts with a mallet to about 1/2 inch thick. Cut the breasts into strips, about an inch or so wide. I usually get 6 - 8 strips, depending on the size of the breasts. Next, dip the strips into the oil/garlic mixture; then into the panko crumb/cheese mixture. Place on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. Bake for about 20 minutes on each side. Some ovens may only take 15 minutes for each side. They should be a golden brown.

Serve with ranch dressing, ketchup, barbecue sauce, or honey mustard----or all by themselves. They're good regardless.
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1 comment:

Wa Wa Waughs said...

I love parmesan chicken. But these sound even better!

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