Chicken Finger French Bread Pizza Food

CHICKEN FRENCH BREAD PIZZA

Steps:

• Cut bread in half lengthwise, then in half widthwise. In a small bowl, combine the butter, cheeses, garlic and Italian seasoning; spread over bread. Top with the remaining ingredients. Place on a baking sheet., Bake at 350° for 10-12 minutes or until cheese is melted. Cut into smaller pieces if desired.

CHICKEN FINGER FRENCH BREAD PIZZA

Steps:

• Preheat oven to 425 degrees F; line a baking sheet with aluminum foil.
• Brush cut sides of bread with olive oil.
• Place on prepared baking sheet, cut sides up.
• Bake for 5 minutes.
• Sprinkle 1/2 cup mozzarella cheese evenly over cut sides of each bread half.
• Top each evenly with chicken.
• Spread pasta sauce evenly over chicken.
• Top each evenly with remaining mozzarella cheese and Parmesan cheese.
• Sprinkle each evenly with basil and garlic (You could use 1 t of garlic-and-basil seasoning in place of the basil and garlic).
• Bake for 12-15 minutes longer or until cheese is melted and pizzas are hot and bubbly.
• Cut into slices to serve.

OVEN CHICKEN FINGERS

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.

BREADED CHICKEN FINGERS

Steps:

• Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
• In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
• Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
• Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.