OVEN CHICKEN FINGERS
Oven Chicken Fingers are tender, golden strips of breaded chicken with two tempting sauces for dipping. The recipe comes from Mary Peterson of Charlestown, Rhode Island.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes. , Meanwhile, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.
Nutrition Facts : Calories 458 calories, Fat 14g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 490mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 32g protein.
PARMESAN-CRUSTED CHICKEN FINGERS
These Parmesan-crusted chicken fingers have all the flavour and appeal of the greasy fast-food classic but are baked using an "oven frying" technique that used hardly any oil. Adding Parmesan cheese and tangy Dijon mustard to crunchy Japanese-style breadcrumbs (panko) gives these easy-to-prepare chicken fingers a sophisticated coating the whole family will enjoy. Look for panko breadcrumbs in the Asian section of your market. For even more kid appeal, serve the chicken fingers with a homemade honey mustard sauce, or a sweet-and-sour sauce made from apricot jam, cider vinegar, salt and pepper and a drop of hot sauce.
Provided by Chef mariajane
Categories High Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place a rack in the top third of the oven. Heat oven to 425°F Set a wire rack on a baking sheet and coat rack lightly with cooking spray.
- In a shallow bowl, stir together breadcrumbs, Parmesan cheese, parsley (if using), and pepper. In another shallow bowl, whisk together mustard and egg whites until frothy and opaque. Dip each chicken tender in egg white mixture, then in breadcrumb mixture to coat all sides. Place on prepared rack.
- Spritz top of each tender lightly and evenly with cooking spray, then turn and repeat on the other side. Bake until crumb coating is golden brown and crisp and chicken is no longer pink at the center, 15-20 minutes. Serve immediately.
Nutrition Facts : Calories 234.3, Fat 4.3, SaturatedFat 1.7, Cholesterol 71.3, Sodium 370.6, Carbohydrate 13.7, Fiber 1, Sugar 1.4, Protein 33
QUICK BAKED CHICKEN PARMESAN
In this lighter version of chicken Parmesan I skip the pan-frying in oil and instead bake lightly-breaded chicken breasts in the oven, then top with sauce and cheese. My family's not big on lots of sauce and cheese, so I just use a little to flavor the dish. Feel free to add more if you like, but it's excellent as-is. Serve chicken over pasta with additional sauce.
Provided by ChristineM
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
- Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
- Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 395.2 calories, Carbohydrate 32.6 g, Cholesterol 116.3 mg, Fat 11.9 g, Fiber 3.9 g, Protein 37.3 g, SaturatedFat 4.8 g, Sodium 803.4 mg, Sugar 9.5 g
OVEN BAKED PARMESAN CHICKEN FINGERS
Make and share this Oven Baked Parmesan Chicken Fingers recipe from Food.com.
Provided by Boise Cook
Categories Chicken Breast
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 5
Steps:
- Shake bread crumbs and cheese together in plastic bag.
- combine carlic and oil in a small bowl.
- Flatten chicken to 1/2 inch thickness, cut into one inch wide strips.
- Dip strips in oil mixture, coat with crumb mixture.
- Arrange on a greased baking sheet
- bake at 350 for 20 minutes, turning after 10 minutes.
Nutrition Facts : Calories 414.2, Fat 24.1, SaturatedFat 5.8, Cholesterol 94.5, Sodium 468.7, Carbohydrate 13.9, Fiber 1, Sugar 1.2, Protein 33.7
OVEN-BAKED PARMESAN CHICKEN STRIPS
These are so fast and just plain delicious as either an entree or an appetizer. The aroma is just like pizza as they're baking, very tempting! They're nice with a marinara dipping sauce, but I actually like them plain, with garlic bread and a salad. And if you line your baking sheet with foil, clean-up is a snap!
Provided by EdsGirlAngie
Categories Chicken Breast
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Spray a baking sheet with non-stick spray.
- In a shallow dish, combine milk and egg.
- In a plastic zipper bag, combine Parmesan cheese, bread crumbs, onion powder, garlic powder, thyme, basil, pepper and paprika.
- Dip chicken strips first in milk mixture, then toss to coat evenly in the breadcrumb/cheese mixture.
- Place on baking sheets and bake at 400 degrees F for 20 minutes or until golden.
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5/5 (1)Estimated Reading Time 5 minsServings 4Total Time 1 hr
- for the sriracha honey mustard sauce: Place all ingredients in a medium bowl, give it a good stir until the sauce is mixed well. Additional sriracha can be added for more heat. Store covered in the refrigerator while you prepare the baked chicken fingers.
- For the baked chicken fingers:Pour the buttermilk into a large bowl. If using chicken breasts, pound down till they're thinner and cut into strips. If using boneless, skinless chicken tenders - cut lengthwise in half. Add the chicken strips to the bowl and stir to coat with the buttermilk. Cover tightly and let marinate in the refrigerator for 30 minutes and up to 3 hours.Place 2 racks spaced apart near the center of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone pad. Spray lightly with cooking spray.In a shallow baking dish, combine the flour, paprika, chili powder, garlic powder, salt, and pepper. In another shallow baking dish, pour the beaten eggs. Place the panko breadcrumbs and parmesan cheese in a third baking dish. Coat each chicken tender in flour mixture, shaking off any excess. Next, dip in beaten eggs and drip off excess. Lastly, roll in the breadcrumb mixture, shaking off any excess. Place chicken strips on the prepare
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- Working with one piece of chicken at a time, fully submerge the chicken into the beaten egg. Allow the excess egg to drip off.
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