Prep 15 mins
Cook 15 mins
This recipe came from the Quick, Easy, and Delicious Recipe Collection from International Masters Publishers.
- 4 (4 ounce) boneless skinless chicken breast halves, slightly pounded
- 3 cups breadcrumbs
- 1⁄2 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 large eggs, beaten
- prepared ranch dressing (optional)
- Preheat oven to 425.
- Spray a large baking sheet with nonstick cooking spray.
- Cut each piece of chicken into 6 strips.
- Combine bread crumbs, Parmesan, oregano, salt and pepper in a shallow bowl; mix well.
- Dip each piece of chicken into egg, allowing excess to drip back into bowl.
- Coat chicken pieces with crumb mixture.
- Place chicken on prepared baking sheet.
- Bake chicken, turning halfway through baking, until golden, about 15 minutes.
- Serve immediately with prepared dressing.
These were good. I would suggest adding some onion salt or something to give it a little zing to it. Or even maybe some tabasco sauce to the egg. My girls really enjoyed them, so in my book that is a perfect recipe.
I liked these...but they did not have a ton of flavor like I was hoping. These do freeze quite well! I flash-froze them on a cookie sheet in the bottom of my freezer above the fridge...about 2 hours later I removed them and placed them into a plastic freezer bag. Then, I wanted to try a handful today for lunch...so easy! heated them at 425F for about 30 minutes, and they were done perfectly! I think next time I'll add some more flavor...curry maybe :) We'll see. But, there will DEFINITELY be a next time!
I made this recipe for Pick-a-Chef 2005. The chicken fingers are just as good as any I've purchased. A big bonus is that making them yourself costs much less then buying a comparable product. These chicken fingers are quick and easy-to-make, and the parmesan and oregano flavors combine deliciously in the crumb coating. A real kid-pleaser, the chicken fingers were enjoyed as an after-school snack served with ranch dressing and bbq sauce for dipping. Thanks for sharing a great keeper recipe!