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
Tomato Dipping Sauce:
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
- Folate 21.0
- Calcium 11.0
- Vitamin A 13.0
- Vitamin C 38.0
