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La Belle Cuisine
Parmesan Chicken Sticks
Barefoot Contessa Family Style:
Easy Ideas and Recipes That
Make Everyone Feel Like Family
Copyright © 2002 by Ina Garten
Barefoot Contessa on Food Network
Food Network Magazine - One Year Subscription
Makes 14 to 16 sticks
"If you're having a party for grown-ups and want to make a
the kids at the same time, why not prepare Parmesan Chicken for your
friends and the same chicken on sticks for the kids? They're so much
fun to eat that you'll have to keep the grown-ups away from the kids'
table. Use ice cream
sticks for small children so they don't hurt
themselves on the skewers."
1 1/2 pounds skinless, boneless
chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
Good olive oil
Bamboo skewers (6 to 10 inches long)
or ice-cream sticks
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
breadcrumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté
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.
Featured Archive Recipes:
Grilled Lemon Chicken with Satay Dip
Chicken Strips with
Parmesan Chicken, Gigi's
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