nd parsley. Set aside. Dip chicken strips in sweet chili sauce
Chicken Fingers: Cut each breast half into 4 strips.
Combine chicken strips, milk, and next 3 ingedients in a heavy duty zip-top bag; seal and chill 4 hours.
Remove chicken, discarding marinade; dredge in flour.
Pour oil to a depth of 2 inches in a large Dutch oven; when hot, fry chicken, in batches, 5-6 minutes or until golden.
Drain on paper towels.
Serve with Come Back Sauce.
Come Back Sauce: Stir together all ingredients in a bowl; cover and chill at least 1 hour.
auce aside,.
Make the chicken fingers: In a medium bowl, toss
Cut each chicken breast half on the diagonal
Chicken:.
In a bowl mix
Cut chicken into 1 inch strips, or\"fingers\" about 3 inches in length
Melt butter in large skillet.
Add chicken fingers and brown about 5 to 8 minutes.
Remove chicken fingers from pan; keep warm. Dissolve bouillon cube in water.
Stir bouillon and wine in skillet; blend with drippings.
Cook until liquid is reduced by half.
Place chicken fingers on a heat-proof platter; pour sauce over chicken fingers.
Sprinkle with grated cheese.
Heat under broiler until cheese browns, about 3 to 5 minutes.
Garnish with chopped parsley.
egetable cooking spray.
For chicken fingers, in a shallow dish, combine
mix well.
Coat the chicken strips with the flour mixture
Slice the chicken breasts into about 3/4-
hutney is cooking cut chicken breasts into fingers, 4-5 per breast
engthwise into strips (chicken fillets can be left as
Wash and drain chicken breasts.
Cut into long fingers.
Mix egg and milk in small bowl.
Mix flour and Mrs. Dash in shaking bag.
Dip chicken fingers in egg and milk mixture and then shake in flour bag until well coated.
Fry chicken 15 to 20 minutes or until tender.
n medium heat.
Sprinkle chicken strips heavily with fajita seasoning
Cut each chicken breast into 3 to 4 fingers.
In large bowl, combine bread crumbs, cheese, salt, pepper and parsley.
Saute garlic in butter.
Remove from heat.
Add chicken fingers.
Allow to set 3 minutes.
Dip chicken in bread crumbs and place in a 9 x 13-inch baking dish.
Top chicken with remaining bread crumbs and butter.
Bake at 400\u00b0 for 18 to 20 minutes.
Cool slightly and cover loosely with foil.
Serve hot or cold.
Combine chicken and milk. Set aside.
Combine masa harina and next 7 ingredients. Combine flour and black pepper in a separate bowl.
To coat chicken, dip milk soaked pieces first in flour, back in milk and then in masa harina mixture.
Place on wax paper. Freeze for at least 4 hours.
Place frozen chicken fingers on a lightly greased baking sheet. Bake at 400\u00b0 for 30 minutes or until crisp.
Serve chicken fingers with creamy green salsa.
Yields 8 servings.
Preheat oven to 450\u00b0F. Line baking sheet with foil. Spray with no stick cooking spray. Mix Seasoning Mix, cornmeal and flour in shallow dish or plastic bag.
Moisten chicken with water. Coat each chicken finger with seasoning mixture. Place chicken fingers, 1-inch apart, on prepared baking sheet. Spray chicken lightly with no stick cooking spray.
Bake 15 minutes on until chicken is cooked through.
Cut chicken in small pieces.
Mix ingredients; put chicken into mixture.
Fry until brown on all sides in about 1 1/2 cups oil.
(Batter puffs up like the Chinese chicken fingers.)
Flour chicken fingers.
Heat oil in skillet.
Saute chicken. Saute pepper, onions and mushrooms.
In large pan, saute garlic in olive oil.
Add 2 cans tomatoes.
Add sauteed chicken.
Cook for about 1/2 hour, then add peppers, onions, mushrooms and wine.
Add salt and crushed red pepper to taste.
Cook 1/2 hour more.
Serve over linguine cooked al dente.
Sprinkle with Romano cheese.
JAMAICAN JERK CHICKEN FINGERS
Category: GRILL
Serves: 8
Lay strips in baking dish and pour juice over top.
Cover and refrigerate 1 hour.
In small bowl, combine remaining ingredients.
Sprinkle generously over chicken.
Marinate 1 hour.
Grill should be medium hot and grate set on highest level.
Lay out chicken and.
grill on both sides 1 hour or until done.