Fancyfastchicken Recipes

SUPER EASY CHICKEN FINGERS

Super Easy Chicken Fingers image

These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.

Provided by Trudi Davidoff

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 4

Number Of Ingredients 3

Ingredients

1 pound skinless, boneless chicken breast halves - cut into bite size pieces
4 tablespoons butter, melted
1 ¼ cups Italian seasoned bread crumbs

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g

CHICKEN FRANCESA

Chicken Francesa image

This recipe was given to me by my mother many years ago. I like to serve it at dinner parties or for a romantic dinner with my husband.

Provided by NANNYMM

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

4 large skinless, boneless chicken breast halves
1 cup milk, or as needed
1 cup bread crumbs
1 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley
1 cup olive oil
salt and ground black pepper to taste
1 lemon, thinly sliced
1 cup white wine
1 cup chicken broth
¼ cup lemon juice
1 ounce brandy-based orange liqueur (such as Grand Marnier®), or to taste

Steps:

Remove the tenderloin from each chicken breast half. Fillet each chicken breast half into 2 slices. Pound each piece of chicken, including the tenderloins, to 1/4-inch thickness. Place chicken in a bowl and pour in enough milk to completely cover chicken; soak for 30 minutes.
Mix bread crumbs, Pecorino Romano cheese, and parsley together in a bowl. Remove chicken from milk and dredge through bread crumb mixture until each piece is evenly coated.
Heat olive oil in a large skillet over medium heat; cook chicken in the hot oil until lightly browned, 2 to 3 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
Transfer chicken to the prepared baking dish, reserving 1 tablespoon olive oil in the skillet. Sprinkle salt and pepper over chicken. Place 1 slice lemon onto each chicken piece.
Pour wine into the skillet with reserved olive oil; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add chicken broth and lemon juice and boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken and drizzle brandied orange liqueur over each.
Bake in the preheated oven until chicken is no longer pink in the center and sauce is bubbling, 20 to 25 minutes.

Nutrition Facts : Calories 1065.5 calories, Carbohydrate 29.8 g, Cholesterol 166.5 mg, Fat 70.3 g, Fiber 1.3 g, Protein 62.7 g, SaturatedFat 15.2 g, Sodium 1027.7 mg, Sugar 8.9 g