Best Paula Deens Italian Chicken Sticks Recipes

Paula Deens Italian Chicken Sticks image

Provided by Mande-kay

Time 35m

Yield 3 dozen

Number Of Ingredients 11

1 cup seasoned bread crumbs
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 pinch ground red pepper
8 boneless chicken breast halves, cut into 1/2-inch strips
1/2 cup melted butter
marinara sauce or honey mustard, for dipping

Steps:

Preheat the oven to 400 degrees F.
In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper.
Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture.
Place the chicken strips in a single layer on a lightly greased baking sheet.
Bake for 20 minutes, or until chicken is cooked through.
Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.

Nutrition Facts : Calories 1017, Fat 58.1, SaturatedFat 28.6, Cholesterol 315.9, Sodium 1750.2, Carbohydrate 29.4, Fiber 2.6, Sugar 2.6, Protein 90.5

Chicken Scaloppini (Paula Deen) image

Provided by Scoutie

Categories < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

oil, for sauteing chicken
2 tablespoons butter, for sauteing chicken
3 -5 chicken breasts (3 ounces each)
2 3/4 cups all-purpose flour, seasoned with salt and pepper, for dredging
1/4 cup diced pancetta, cooked
12 ounces mixed mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
3 tablespoons lemon juice
4 ounces white wine
4 ounces heavy cream or 4 ounces half-and-half
1/2 lb butter
1 lb linguine, cooked
salt & freshly ground black pepper
chopped fresh parsley leaves, for garnish

Steps:

Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan.
Add remaining ingredients, up to and including the capers, to the pan.
Heat until mushrooms soften and are cooked.
Add chicken back to pan to reheat on low.
To make Lemon Butter sauce:.
Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third.
Add cream or half and half and simmer until mixture thickens, about 3 to 4 minutes.
Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly.
Season with salt and pepper.
Remove from heat and keep warm.
To serve:
Add half of butter sauce to pasta mixture and toss, then plate. Add rest of sauce to chicken mixture and toss. Place chicken mixture over pasta. Garnish with parsley.