Easy Oven Parmesan Chicken Fingers Food

PARMESAN CHICKEN STICKS

Steps:

• Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
• Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
• You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

SUPER EASY CHICKEN FINGERS

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!

PARMESAN-CRUSTED CHICKEN FINGERS

Steps:

• Place a rack in the top third of the oven. Heat oven to 425°F Set a wire rack on a baking sheet and coat rack lightly with cooking spray.
• In a shallow bowl, stir together breadcrumbs, Parmesan cheese, parsley (if using), and pepper. In another shallow bowl, whisk together mustard and egg whites until frothy and opaque. Dip each chicken tender in egg white mixture, then in breadcrumb mixture to coat all sides. Place on prepared rack.
• Spritz top of each tender lightly and evenly with cooking spray, then turn and repeat on the other side. Bake until crumb coating is golden brown and crisp and chicken is no longer pink at the center, 15-20 minutes. Serve immediately.

OVEN-BAKED PARMESAN CHICKEN STRIPS

Steps:

• Spray a baking sheet with non-stick spray.
• In a shallow dish, combine milk and egg.
• In a plastic zipper bag, combine Parmesan cheese, bread crumbs, onion powder, garlic powder, thyme, basil, pepper and paprika.
• Dip chicken strips first in milk mixture, then toss to coat evenly in the breadcrumb/cheese mixture.
• Place on baking sheets and bake at 400 degrees F for 20 minutes or until golden.

BAKED CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees.
• In a medium glass or plastic bowl, combine chicken breast and buttermilk.
• Cover and put in refrigerator for 10-15 minutes.
• Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag.
• After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
• Add olive oil to shallow baking pan.
• Place chicken in pan.
• Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked.
• Serve with honey mustard dip or light ranch dressing.

EASY OVEN PARMESAN CHICKEN FINGERS

Steps:

• Preheat oven to 350 degrees. Combine olive oil and garlic in a medium sized bowl. Place bread crumbs and parmesan cheese in a gallon size freezer bag, mix well.
• Dip chicken in olive oil mixture then shake in bag until coated with bread crumbs. Place onto lightly greased baking sheet.
• Bake 15-20 minutes or until chicken is no longer pink. Serve with rice or pasta and enjoy!

OVEN BAKED PARMESAN CHICKEN FINGERS

Steps:

• Shake bread crumbs and cheese together in plastic bag.
• combine carlic and oil in a small bowl.
• Flatten chicken to 1/2 inch thickness, cut into one inch wide strips.
• Dip strips in oil mixture, coat with crumb mixture.
• Arrange on a greased baking sheet
• bake at 350 for 20 minutes, turning after 10 minutes.

EASY CHICKEN FINGERS WITH PARMESAN

Steps:

• Heat oven to 400°F.
• Add cheese to coating mix in shaker bag. Moisten chicken with water; gently shake off excess water.
• Add 2 or 3 chicken strips to shaker bag; close bag and shake gently until evenly coated. Place in single layer on baking sheet sprayed with cooking spray. Repeat with remaining chicken. Discard any remaining coating mixture.
• Bake 12 to 14 min. or until chicken is done. Serve with barbecue sauce.

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.

EASY CHICKEN PARMESAN

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
• Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
• Drain spaghetti. Serve topped with chicken and sauce.

EASY PARMESAN CHICKEN FINGERS & WRAPS

Steps:

• Heat oven to 400°F.
• Base Recipe:
• Add cheese to coating mix in shaker bag. Moisten chicken with water; gently shake off excess. Add 2 or 3 chicken tenders to shaker bag; shake until evenly coated. Place on baking sheet sprayed with cooking spray. Repeat with remaining chicken. Discard shaker bag and any remaining coating mixture.
• Bake 12 to 14 min. or until chicken is done.
• Kid Variation:
• Meanwhile, prepare Dinner in large saucepan as directed on package, using the Light Prep directions and adding broccoli to the boiling water for the last 3 min. Serve Dinner with 2/3 of the chicken and barbecue sauce for dipping. Makes 4 kid servings.
• Adult Variation:
• Place 1/3 of the chicken strips evenly on tortillas; top with lettuce and peppers. Drizzle with combined dressing and barbecue sauce; roll up. Makes 2 adult servings.

OVEN FRIED PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
• Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.

EASY CHICKEN FINGERS WITH PARMESAN

Steps:

• Heat oven to 400°F.
• Add cheese to coating mix in shaker bag. Moisten chicken with water; gently shake off excess water.
• Add 2 or 3 chicken strips to shaker bag; close bag and shake gently until evenly coated. Place in single layer on baking sheet sprayed with cooking spray. Repeat with remaining chicken. Discard any remaining coating mixture.
• Bake 12 to 14 min. or until chicken is done. Serve with barbecue sauce.

PARMESAN CHICKEN FINGERS OR FILETS

Steps:

• Mix all dry ingredients together.
• Dip chicken in butter, then into dry mix.
• Bake on greased pan, uncovered, at 400º for 20 minutes.
• Serve with your favorite dipping sauce: Ranch, BBQ sauce, Sweet and Sour, Honey -- .

BISQUICK CHICKEN FINGERS

Steps:

• Heat oven to 450 degrees.
• Line a cookie sheet with foil; spray with cooking spray.
• In a plastic resealable bag, mix Bisquick mix, cheese, garlic, and paprika.
• Dip half the chicken strips in egg; place in bag of Bisquick mixture. Seal bag and shake to coat.
• Place chicken on cookie sheet.
• Repeat using remaining chicken.
• Drizzle butter over chicken.
• Bake for 12-14 minutes, turning halfway through bake time.