Parmesan Chicken Strips with Tomato Dipping Sauce

Parmesan Chicken Strips with Tomato Dipping Sauce Author: Canadian Living Credits: 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.

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


  • 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


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


  • 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