Pepperoni Chicken Fingers Recipes

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PEPPERONI CHICKEN



Pepperoni Chicken image

Here's what this recipe isn't: fussy, complicated, complex, difficult, elaborate, laborious, burdensome, or tricky.

Categories     main dish

Time 16m

Yield 4 servings

Number Of Ingredients 9

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 tbsp. Olive Oil
2 tbsp. Butter
3 c. Good Marinara Sauce
1 package (3.5 Ounces) Pepperoni Slices
4 slices Mozzarella Cheese
Fresh Parsley, Minced
Salad Or Cooked Pasta, For Serving

Steps:

  • Use a sharp knife to slice both chicken breasts in half through the middle, so that you wind up with four thinner chicken cutlets. Season with salt and pepper.Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate. Pour the marinara sauce into the pan and stir to heat through. Nestle the chicken cutlets in the sauce, the arrange pepperoni slices over the top of each one. Lay a mozzarella slice on top, then cover the skillet with a lid and cook for 2 to 3 minutes, until the cheese is melted. Sprinkle with parsley. Serve immediately with a side salad, or over pasta, with marinara spooned over the top.(Note: I only used 2 chicken cutlets for this photo, but the recipe calls for 4.)

PEPPERONI CHICKEN



Pepperoni Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 2 to 4 servings

Number Of Ingredients 9

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
3 cups good marinara sauce
One 3.5-ounce package pepperoni slices
One 8-ounce ball mozzarella, cubed
Minced fresh parsley, for serving
Salad or cooked pasta, for serving

Steps:

  • Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper.
  • Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate.
  • Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.
  • Serve immediately with a side salad or over pasta, with marinara spooned over the top.

PEPPERONI CHICKEN FINGERS



Pepperoni Chicken Fingers image

Pepperoni Chicken Fingers are a healthy and wholesome snack or meal for both kids and adults. With only 3 ingredients, this easy meal or appetizer comes together in less than 30 minutes!

Provided by Danielle Green

Categories     Appetizer

Time 25m

Number Of Ingredients 3

1 lb. Boneless skinless chicken breasts
4 oz. Oscar Mayer Old Heritage Pepperoni
1/2 can Pizza sauce

Steps:

  • Preheat your oven to 350°.
  • Cut the chicken breasts into 1.5" strips width wise. Wrap each piece of chicken with one large pepperoni and place on a lined baking sheet, folded side down so the pepperoni stays in place.
  • Bake at 350° for 15-20 minutes, or until the chicken is no longer pink in the center.
  • Serve with warmed pizza sauce and enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

CHICKEN PEPPERONI



Chicken Pepperoni image

Wonderful breaded chicken topped with pepperoni, and tomato sauce, and mozzarella cheese. Serve plain, or over your favorite pasta.

Provided by Laura Bildner Roberson-Jones

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h22m

Yield 8

Number Of Ingredients 14

8 skinless, boneless chicken breasts
1 cup bread crumbs
1 teaspoon dried oregano
½ teaspoon garlic salt
salt and ground black pepper to taste
6 tablespoons olive oil, divided
2 (14 ounce) cans diced tomatoes
2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon dried basil
½ teaspoon dried oregano
salt and ground black pepper to taste
6 ounces sliced pepperoni
3 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness.
  • Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated.
  • Heat 1 1/2 tablespoon olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish.
  • Combine tomatoes, sugar, 1 teaspoon garlic salt, basil, 1/2 teaspoon oregano, salt and black pepper in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish.
  • Cover tomato sauce with pepperoni and mozzarella cheese.
  • Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

Nutrition Facts : Calories 495.2 calories, Carbohydrate 15.6 g, Cholesterol 107.7 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.8 g, SaturatedFat 9.6 g, Sodium 1290.8 mg, Sugar 4.8 g

PEPPERONI PIZZA CHICKEN FINGERS



Pepperoni Pizza Chicken Fingers image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 ounces sliced pepperoni (about 1/2 cup)
1/2 teaspoon Italian seasoning
3/4 cup plain breadcrumbs
1 tablespoon olive oil
2 large eggs
Kosher salt
Cooking spray
2 large skinless, boneless chicken breasts, each cut into 8 strips
For the dipping sauce:
1 cup marinara sauce
1/4 cup shredded mozzarella cheese (about 1 ounce)

Steps:

  • Make the chicken fingers: Preheat the oven to 425 degrees F. Pulse the pepperoni in a food processor until finely chopped. Transfer to a shallow dish and combine with the Italian seasoning, breadcrumbs and olive oil. In a separate shallow dish, whisk the eggs with a pinch of salt.
  • Set a rack on a baking sheet; coat the rack with cooking spray. Add the chicken to the egg mixture and toss to coat. Remove the chicken from the egg mixture, shaking off any excess, then coat with the pepperoni breadcrumbs, pressing firmly to adhere. Place the strips on the prepared rack and coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes.
  • Meanwhile, make the dipping sauce: Combine the marinara sauce and mozzarella in a microwave-safe bowl. Just before serving, microwave in 30-second intervals until the sauce is hot and the cheese melts. Stir to combine. Serve with the chicken fingers.

CRISPY CHICKEN FINGERS



Crispy Chicken Fingers image

Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 9

1 1/2 pounds boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 cup milk
1 pinch cayenne pepper
4 large eggs
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs
Vegetable oil, for shallow frying
Honey mustard, spicy ketchup and/or ranch dressing, for serving

Steps:

  • Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
  • Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
  • Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.

PEPPERONI AND CREAM CHEESE FINGER SANDWICHES



Pepperoni and Cream Cheese Finger Sandwiches image

They served these at my wedding reception back in 1992 and I've been eating them ever since. Super simple but very tasty!

Provided by Marg CaymanDesigns

Categories     Lunch/Snacks

Time 15m

Yield 24 tea sandwiches

Number Of Ingredients 3

1 (8 ounce) package cream cheese, softened, divided
24 slices pepperoni
12 slices bread, with crust trimmed off

Steps:

  • Trim crust from bread.
  • Spread softened cream cheese on 6 slices of bread (you may not need all the cream cheese). Top with other six slices of bread and cut each sandwich into four squares.
  • Place one pepperoni slice in each sandwich on top of cream cheese.
  • Tip: It is easier to place the pepperoni in the sandwiches after you cut them than before and then try to avoid cutting them.

CHICKEN PEPPERONI



Chicken Pepperoni image

If you're looking to impress someone, you couldn't do it better...and or easier. Just be careful that you don't overcook the chicken.

Provided by Mimi Hiller

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb pasta
1/2 whole pepperoni
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/2 teaspoon oregano, ground (or 2 teaspoons fresh)
1/2 teaspoon basil, crushed (or 2 teaspoons fresh)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 lb boneless skinless chicken breast
to taste olive oil (optional)
16 ounces tomato sauce
1 (6 ounce) can tomato paste
1/2 teaspoon red pepper flakes, crushed (or more, to taste)

Steps:

  • * I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to use olive oil to make up for the missing rendered fat, I did save considerably on cholesterol.
  • Cook pasta according to package directions.
  • Dice pepperoni into 1/4" cubes.
  • Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder.
  • Cut chicken in to bite-sized chunks.
  • Dredge chicken pieces in seasoned flour until coated.
  • Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked.
  • Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth.
  • Return chicken and pepperoni to pan.
  • Bring to simmer and cook, stirring, for 5 to 7 minutes.
  • Serve over a bed of pasta.

OVEN CHICKEN FINGERS



Oven Chicken Fingers image

Oven Chicken Fingers are tender, golden strips of breaded chicken with two tempting sauces for dipping. The recipe comes from Mary Peterson of Charlestown, Rhode Island.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 cup Italian bread crumbs
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1/4 cup vegetable oil
6 boneless skinless chicken breast halves (5 ounces each)
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup fresh or frozen cranberries
1/2 cup orange juice
1/4 cup water
2 tablespoons cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard

Steps:

  • Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes. , Meanwhile, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.

Nutrition Facts : Calories 458 calories, Fat 14g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 490mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 32g protein.

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

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 FINGERS



Chicken Fingers image

Almost everyone in my family requests these golden chicken fingers as their birthday dinner entree. I begin marinating the chicken strips early in the day to cut down on last-minute fuss. -Charlotte Baillargeon, Hinsdale, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breasts (6 ounces each)
1 egg, lightly beaten
1 cup buttermilk
1-1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
Oil for frying
Minced fresh parsley, optional

Steps:

  • Cut the chicken into 1/2-in. strips; Combine the egg, buttermilk and garlic powder in a shallow dish; add chicken. Turn to coat.; cover and refrigerate for 2-4 hours. , Drain and discard marinade. In another shallow dish, combine the flour, bread crumbs, salt and baking powder; add chicken. Toss to coat., In a deep cast-iron or electric skillet, heat oil to 375°. Fry the chicken in batches until golden brown on both sides, 4-5 minutes. Drain on paper towels. If desired, sprinkle with parsley.

Nutrition Facts : Calories 363 calories, Fat 6g fat (2g saturated fat), Cholesterol 131mg cholesterol, Sodium 882mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 42g protein.

BAKED CHICKEN PEPPERONI



Baked Chicken Pepperoni image

There was a movie in the 1980s called Seems Like Old Times starring Goldie Hawn and Chevy Chase. One of the recurring themes in this movie was Goldie Hawn's character's ability to cook an amazing dish called Chicken Pepperoni. I had never heard of Chicken Pepperoni before, but I thought it sounded delicious. So I decided to put some ingredients together and gave it the ol' college try. It came out delicious!

Provided by FatherKnowsBest

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 32m

Yield 4

Number Of Ingredients 8

1 teaspoon oregano
1 teaspoon dried basil
4 boneless, skinless chicken breasts
cooking spray
1 clove garlic, chopped
1 (14 ounce) jar spaghetti sauce
1 (8 ounce) package shredded mozzarella cheese, or to taste
24 slices turkey pepperoni

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub oregano and basil over chicken breasts.
  • Spray a large skillet with cooking spray and heat over medium-high heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook until browned and no longer pink in the center, about 5 minutes per side.
  • Pour half the spaghetti sauce into a large baking dish. Lay chicken breasts on top. Coat chicken with remaining half of the spaghetti sauce. Scatter mozzarella cheese over sauce. Arrange 6 pepperoni slices over each chicken breast.
  • Bake in the preheated oven until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 16.9 g, Cholesterol 133.2 mg, Fat 17.4 g, Fiber 2.9 g, Protein 46.8 g, SaturatedFat 8.1 g, Sodium 1355 mg, Sugar 9.3 g

ULTIMATE CHICKEN FINGERS



Ultimate Chicken Fingers image

Make it a fun night at home with this easy family-favorite for dinner!

Provided by Bisquick(R)

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 7

⅔ cup Original Bisquick® mix
½ cup grated Parmesan cheese
½ teaspoon salt or garlic salt
½ teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray.
  • Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
  • Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 13.1 g, Cholesterol 126.6 mg, Fat 17.8 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 9 g, Sodium 752.5 mg, Sugar 0.6 g

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PEPPERONI PIZZA CHICKEN FINGERS | RECIPE | FOOD NETWORK RECIPES ...
Aug 2, 2015 - Get Pepperoni Pizza Chicken Fingers Recipe from Food Network. Aug 2, 2015 - Get Pepperoni Pizza Chicken Fingers Recipe from Food Network. Aug 2, 2015 - Get Pepperoni Pizza Chicken Fingers Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
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