Best Yummy Parmesan Chicken Fingers Recipes

Yummy Parmesan Chicken Fingers image

Provided by Lorrie in Montreal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup finely crushed soda cracker crumbs (about 16 crackers)
1/3 cup freshly grated parmesan cheese
1/2 teaspoon dried basil leaves
1/2 teaspoon dried marjoram
1/2 teaspoon paprika
1/2 teaspoon salt (optional)
1/4 teaspoon fresh ground black pepper
4 boneless skinless chicken breasts
1 egg
2 tablespoons margarine or 2 tablespoons butter
1 garlic clove, minced

Steps:

Preheat oven to 400 degrees F.
Line a baking sheet with a greased rack.
In a food processor, combine cracker crumbs, Parmesan cheese, basil, marjoram, paprika, optional salt, and pepper.
Process to make fine crumbs.
Place in a shallow bowl.
Cut chicken breasts into four strips each.
In a bowl, beat egg; add chicken strips.
Using a fork, dip chicken strips in crumb mixture until evenly coated.
At this point they can be frozen then continue on with the instructions when ready to bake.
Arrange on greased rack set on a baking sheet.
In small bowl, microwave butter and garlic at High for 45 seconds or until melted.
Brush chicken strips with melted butter.
Bake in preheated oven for 15 minutes or until no longer pink in center. (If frozen, bake for up to 25 minutes.).

Parmesan Chicken Fingers or Filets image

Provided by Charmie777

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup parmesan cheese
1/4 cup dry breadcrumbs
1 teaspoon oregano
1 teaspoon parsley flakes
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breasts, cut into strips (or left in larger filets)
1/2 cup butter, melted

Steps:

Mix all dry ingredients together.
Dip chicken in butter, then into dry mix.
Bake on greased pan, uncovered, at 400º for 20 minutes.
Serve with your favorite dipping sauce: Ranch, BBQ sauce, Sweet and Sour, Honey -- .

Nutrition Facts : Calories 487.1, Fat 31.6, SaturatedFat 17.8, Cholesterol 185.3, Sodium 794.5, Carbohydrate 5.7, Fiber 0.5, Sugar 0.6, Protein 43.6