Sunday, March 2, 2008

Jen's Chicken Fingers Parmesan

"This was one of the first recipes I made up. I've been making it for friends and family for over seven years. I decided to add some preparation photos. I make fingers instead of whole breasts because it's easier to cook and tell that it's done."


3-4 boneless skinless chicken breasts cut into strips
1/2 cup flour
1 cup seasoned bread crumbs (Italian works well)
3 eggs
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic powder
dash of pepper
2 cups vegetable oil for frying
1 jar spaghetti sauce
4 oz. shredded mozzerella cheese
4 oz. shredded parmesan cheese


Pre-heat oven to 400 degrees F. Rinse chicken well. Put flour in it's own bowl. Crack eggs into second bowl, add all spices and scramble with fork. Put bread crumbs in third bowl. Put oil into
large frying pan on medium head. Dip chicken into flour, then egg mixture, then bread crumbs.
Place into frying pan. Fry chicken, turning to heat both sides until chicken is medium golden brown. Place cooked chicken on tray/plate lined with paper towels to soak up grease. Coat 13x9 dish with cooking spray. Pour 1/2 cup spaghetti sauce into dish to coat bottom. Place chicken into dish, pour remainder of sauce over and sprinkle with cheeses. Bake covered with foil on 400 degrees for 20 minutes and uncovered for another 10 minutes. Great with a side dish of spaghetti with meatless sauce.

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