nd parsley. Set aside. Dip chicken strips in sweet chili sauce
emon juice.
Cover; chill for 30 minutes.
Meanwhile, preheat
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
Chicken:.
In a bowl mix
For Chicken Strips.
Slice Chicken breast thin and then cut
f garlic puree to marinade for chicken strips.
Serve remaining puree
Slice the chicken breasts into about 3/4
mix well.
Coat the chicken strips with the flour mixture
engthwise into strips (chicken fillets can be left as
Cut each chicken breast half on the diagonal
hutney is cooking cut chicken breasts into fingers, 4-5 per breast
Cut chicken into 1 inch strips, or\"fingers\" about 3 inches in length
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
illet with lid.
Add chicken breasts. Return broth to a
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.
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.
n another shallow dish. Cut chicken breasts into about 3-inch
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.
ieces.
2.Place the chicken and buttermilk into a shallow