Parmesan Chicken Strips with Tomato Dipping Sauce Parmesan Chicken Strips with Tomato Dipping Sauce

Parmesan Chicken Strips with Tomato Dipping Sauce Image by: Parmesan Chicken Strips with Tomato Dipping Sauce Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2004

Ingredients

  • 16 melba toasts
  • 4 chicken breasts, boneless, skinless
  • 1 egg
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
Tomato Dipping Sauce:
  • 1 can tomatoes
  • 1/4 cup tomato paste
  • 2 green onions chopped
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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 facts <b>Per serving:</b> about

  • Sodium 761 mg
  • Protein 37 g
  • Calories 326.0
  • Total fat 9 g
  • Cholesterol 126 mg
  • Saturated fat 2 g
  • Total carbohydrate 24 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Parmesan Chicken Strips with Tomato Dipping Sauce

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