Tested till perfect Parmesan Chicken Strips with Tomato Dipping Sauce
Parmesan Chicken Strips with Tomato Dipping Sauce
Photography by Matthew Kimura

Parmesan Chicken Strips with Tomato Dipping Sauce

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

  • rating starrating starrating starrating starrating star
  • Portion size 4

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
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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.

Nutritional Information Per serving: about

cal 326 pro 37g total fat 9g sat. fat 2g
carb 24g fibre 3g chol 126mg sodium 761mg

% RDI:

calcium 11 iron 20 vit A 13 vit C 38
folate 21
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