Barefoot Contessas Parmesan Chicken Sticks Recipes

PARMESAN CHICKEN

Steps:

• Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
• Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

BAREFOOT CONTESSA'S PARMESAN CHICKEN STICKS

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.

PARMESAN CRISPS

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• Grate 2 ounces of the Parmesan using the side of the box grater that finely grinds the cheese and then grate 2 ounces of the Parmesan using the side of the box grater that makes long shreds of cheese, and then mix them together. Drop rounded tablespoons of the grated Parmesan on the parchment paper to make neat mounds. Bake in the oven for 6 minutes until golden.
• Cool slightly and loosen with a metal spatula. Serve at room temperature.

BAREFOOT CONTESSA'S HOMEMADE CHICKEN STOCK

Steps:

• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20 quart stockpot.
• Add 7 quarts of water and bring to a boil.
• Simmer uncovered for 4 hours.
• Strain the entire contents of the pot through a colander and discard the solids.
• Chill the stock overnight.
• The next day, remove the surface fat.
• Use immediately or pack in containers and freeze for up to 3 months.
• **Cooking time does not include chilling the stock overnight.

BAREFOOT CONTESSA'S PARMESAN CHICKEN

Steps:

• Pound the chicken breasts until they are 1/4 inch thick--you can use either a meat mallet or a rolling pin.
• Combine the flour, salt, and pepper on a dinner plate.
• In a bowl (big enough to dip the chicken), break the 2 eggs and whisk them together.
• On a second plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.
• Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
• Add more butter and oil and cook the rest of the chicken breasts.
• Serve with extra grated Parmesan cheese, if desired.