Friday, July 1, 2011

Herbed Chicken Fingers

This is a great and quick recipe for your Shabbos table, especially for the summer because it doesn't require a lot of oven time! When one says breaded, the mind immediately thinks fried, heavy, etc. However, the use of herbs & lemon zest in this recipe makes it less heavy on the breading, & I baked them instead of frying. There's no art to dredging, but it is important to have 3 distinct dishes or plates to put all the ingredients on separately:
There are a few rules of thumb for dredging. One being the following 3 ingredients:
1) flour
2) eggs
3) breading of choice
I like to dredge with my hand's so I keep a dry hand and a wet hand. You can just as easily use a fork or tongs.

-12 chicken tenders
-1/4 cup white whole wheat flour seasoned with salt & pepper, on a plate
-2 eggs, well beaten in a bowl
-1.5 tsp. Gran Gusto sun-dried tomato basil sauce or pesto (Gourmet Glatt)
-1/4 cup each plain panko crumbs and cornflake crumbs, seasoned with salt (prepared herbed bread crumbs are good for a rush, but I love making my own with fresh herbs.
-Zest of half a lemon
-Chop the herbs of choice: I used dill, basil & parsley

-Preheat the oven to 450 degrees
-Add the Gran Gusto sauce to the eggs and whisk until well incorporated
-Add the herbs, lemon zest, salt & pepper to the crumbs and mix well on a plate

-Set a baking rack (cooling rack for cookies) over a baking sheet and spray with nonstick cooking spray

-Dredge the chicken tenders in the flour, then the egg, then finally the crumbs & lay them out on the rack. Spray generously with cooking spray, & bake for 10 minutes or until golden brown and cooked through. They don't need that long, as tenders are small and thin. You don't want to dry them out.

Be creative with your breading. No boring white crumbs here! Have a good Shabbos & stay cool!

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