BAREFOOT CONTESSA'S PARMESAN CHICKEN STICKS

Barefoot Contessa's Parmesan Chicken Sticks image

Provided by Juenessa

Time 30m

Yield 14-16 sticks

Number Of Ingredients 10

Previous Next

1 1/2 lbs boneless skinless chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
unsalted butter
olive oil
bamboo skewers (6 to 10 inches long) or ice-cream stick

Steps:

Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
Combine the flour, salt, and pepper on a dinner plate.
Beat the eggs with 1 tablespoon of water on a second plate.
Combine the breadcrumbs and Parmesan 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 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through.
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.
You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.