Friday, December 17, 2010

how many fingers am i holding up?

I am certain as baby omnivore gets older I will have battles over his food. While I do hope he will have my expansive palate, I am sure there will be times when he won't want what I put on his plate. Lucky for me I already have lots of practice cooking for a picky eater - the carnivore.  And I know this will be hit. It is my take on a fast food favorite - chicken fingers.

You will need:
1 egg, lightly beaten
1 package of chicken tenders
olive oil for drizzling
1/3 cup of grated parmesan cheese
1/3 cup of italian bread crumbs
1 tblsp of dried parsely
salt and pepper

Drizzle a large skillet with olive oil. Heat on medium. Next to skillet place shallow bowl with cheese, bread crumbs, and parsley mixed together. Next to that place shallow bowl with egg. Salt and pepper the tenders. Then start the assembly line. Dip in egg. Cover in breadcrumb mix. Place in pan. Heat on each side about four minutes. Wait til tenders pull away from pan on their own (not when they are sticking. Each side should be golden and the juices should run clear.

I mean, who doesn't like chicken fingers? Well, except for the vegetarians in your lives. But other than us, this will be a crowd-pleaser for the young and old alike in your life - even the picky ones.

menu ideas:
I served these with rice that I popped in my wonderful rice cooker. I also heat up some english peas. And for my main dish, at the same time I was cooking the chicken I had broccoli and mushrooms in another skillet sauteeing in olive oil and similar seasonings - parmesan cheese, garlic, parsley, etc.

1 comment:

  1. These look deliciuos, not what I should be looking at just after lunch, great job!


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