Monday, December 27, 2010

Breaded Chicken Fingers

These were easy and tasty, but I just can't ever seem to get the seasoning right when I use bread crumbs vs. flour, so they turned out a bit bland. I'd recommend throwing some salt and pepper into the mix.

You will need:
One pound boneless, skinless chicken tenders
3-5 large crusty rolls
One or more garlic cloves, peeled
Fresh rosemary, washed and dried
Olive oil
One egg

Tear your rolls into medium-small chunks and toss in a food processor with the garlic and rosemary. Pulse until you get crumbs.

Dump the crumbs onto a rimmed baking sheet, drizzle with oil, and use your fingers to toss. Bake at 400F until toasty, 15 minutes or more, tossing often.

Break an egg onto a plate and whisk with salt and pepper.

Dunk the chicken in the egg, then coat with bread crumbs, pressing firmly.

Place on a baking sheet and bake at 375F for about 25 minutes, until cooked through.

Takes about an hour.
Feeds four.
Difficulty: 2.

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