Monday, March 9, 2009

Parmesan Chicken Fingers

By Nancy Rousso

Using: Demarle Silpat
Demarle Perforated Baking Sheet
Demarle Polymide Spatula
Demarle mixing bowl

Ingredients: Chicken breast (skinned, boned and pounded to about ½ “ thickness) and cut into strips
1/4 milk mixed with 1/2 cup mayo (can use lite or fat free) mixed in ziplock bag
Shredded Fresh Parmesan Cheese
Italian breadcrumbs
Salt, pepper, garlic powder

Marinate chicken in bag with milk & mayo at least 1 hour before cooking - can do overnight

Preheat oven to 400°.

Place Silpat on baking sheet. Mix equal amounts of parmesan cheese and breadcrumbs in mixing bowl. Dip chicken in cheese/breadcrumb mix and coat well.
Place chicken on Silpat and sprinkle excess cheese Bake for 30-35 minutes or until chicken is done.

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