Parmesan Chicken Strips with Tomato Dipping Sauce

By The Canadian Living Test Kitchen

225 people added this to their Recipe Box

Parmesan Chicken Strips with Tomato Dipping Sauce
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	326326 cal
pro	37 g37g pro
total fat	9 g9g total fat
sat. fat	2 g2g sat. fat
carb	24 g24g carb
fibre	3 g3g fibre
chol	126 mg126mg chol
sodium	761 mg761mg sodium
% RDI:	-
calcium	1111 calcium
iron	2020 iron
vit A	1313 vit A
vit C	3838 vit C
folate	2121 folate

More great recipes from this menu:

Children will love helping you make these chicken strips, so make double to have enough to warm in the school's microwave the next day. Don't forget to include a small container of the tomato sauce for dipping.

Ingredients

16 melba toasts 16 16melba toastmelba toasts
4 chicken breasts, boneless, skinless 4 4chicken breast, boneless, skinlesschicken breasts, boneless, skinless
1 egg 1 1eggeggs
2 tbsp grated Parmesan cheese 2 2tbsp tbspgrated Parmesan cheese
1 tsp dried oregano 1 1tsp tspdried oregano
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
Tomato Dipping Sauce:
1 can (14 oz/398 ml) tomatoes 1 1can (14 oz/398 ml) can (14 oz/398 ml)tomatoes
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
2 green onions , chopped2 2green oniongreen onions, chopped
1 tsp dried basil 1 1tsp tspdried basil
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

Tomato Dipping Sauce:
Open can of tomatoes and pour into saucepan. Using potato masher, break up tomatoes into small pieces. Add tomato paste, green onions, basil, salt and pepper; bring to boil over high heat. Reduce heat to medium-low; simmer, stirring every few minutes with wooden spoon, until thick enough to mound on spoon, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days.)

Meanwhile, put melba toast in resealable plastic bag and close. Using bottom of pot or rolling pin, crush. On cutting board and using chef's knife, cut chicken lengthwise into 1-inch (2.5 cm) thick strips.

Break egg into shallow dish; using fork, beat until foamy. In another shallow dish, stir together melba toast crumbs, Parmesan cheese, oregano, salt and pepper.

Dip chicken strips into egg, letting excess drip off; dip in crumb mixture, turning to coat all sides. Place chicken strips on platter.

In large nonstick skillet, heat oil over medium-high heat. Place half of the chicken in single layer in skillet. Fry until bottom is golden brown, about 5 minutes. Using tongs, turn and fry until chicken is no longer pink inside, about 5 minutes. (To check, put 1 chicken strip on plate and cut in half.) Keep cooked chicken warm on paper towel-lined baking sheet. Repeat with remaining chicken. Serve with Tomato Dipping Sauce.

Source : Canadian Living Magazine: April 2004