Parmesan Chicken Fingers With Lemon Recipe




Parmesan Chicken Fingers With Lemon Ingredients

4 chicken breasts, skinned an
2 eggs, lightly beaten
1 1/2 cup bread crumbs, dry
2/3 parmesan, grated
1/2 cup butter
1 lemon wedges (optional)

A Recipe for
Parmesan Chicken Fingers With Lemon

 

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




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This Recipe for Parmesan Chicken Fingers With Lemon is one of thousands in the Recipes-to-go Cheese Cookbook.


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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Parmesan Chicken Fingers With Lemon

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Channing Pollock






Parmesan Chicken Fingers With Lemon Directions

Cut chicken breasts into strips about 4" long and 1/2" wide. Dip
each strip into beaten eggs, then into mixture of bread crumbs. In
large skillet, melt half of butter and cook chicken in single layer
till crisp, about 3 minutes each side, adding more butter as
necessary. Drain on paper towels and serve with lemon wedges, if
desired.

Serves: 4

 

 

 

 

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Parmesan Chicken Fingers With Lemon Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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