Parmesan Chicken Strips with Tomato Dipping Sauce
Parmesan Chicken Strips with Tomato Dipping Sauce
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 326 |
| pro | 37 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 24 g |
| fibre | 3 g |
| chol | 126 mg |
| sodium | 761 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 20 |
| vit A | 13 |
| vit C | 38 |
| folate | 21 |
- Portion size: 4
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 16melba toastmelba toasts
- 4 4chicken breast, boneless, skinlesschicken breasts, boneless, skinless
- 1 1eggeggs
- 2 tbsp 2tbspgrated Parmesan cheese
- 1 tsp 1tspdried oregano
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 tbsp 1tbspvegetable oil Tomato Dipping Sauce:
- 1 can (14 oz/398 ml) 1can (14 oz/398 ml)tomatoes
- 1/4 cup 1/4cuptomato paste
- 2 2green oniongreen onions, chopped
- 1 tsp 1tspdried basil
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
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
