"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Parmesan Chicken Sticks Recipe

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This recipe for Parmesan Chicken Sticks, by , is from Berkley Child & Family Development Center Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Spencer-Morris Family
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. skinless, boneless chicken breasts (3 to 4)
1 c. all-purpose flour
1 tsp. Kosher salt
2 extra large eggs
1 c. seasoned bread crumbs
1/2 c. grated Parmesan cheese
Olive oil
Bamboo skewers or ice-cream sticks

Directions:
Directions:
Lay the chicken breasts on a cutting board and slice diagonally into four or five large strips.

Combine flour, salt, and pepper on a dinner plate. Beat the eggs with 1 T. of water on a second plate. Combine the bread crumbs and Parmesan cheese on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

Heat 1 T. of butter and 1 T. of olive oil in a large saute pan. Cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked enough. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.

Adapted from Barefoot Contessa Family Style, 2002.

Personal Notes:
Personal Notes:
You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200-degree oven.

 

 

 

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