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Chicken Fingers as a Finger Food
From Dorothy McNett's recipes at www.dorothymcnett.com. A nice appetizer served with Chimichurri Sauce and vegetable sticks such as carrots, radishes, etc. If desired, stir a bit of mayonnaise into the Chimichurri Sauce if it seems too "drippy" for dipping!
2-3 chicken breasts, skinned and boned
Wash and pat the chicken dry with paper towels. Cut into pieces about 1/2 inch by 2 inches. Toss with olive oil, salt, pepper, paprika and herbs. Heat saute pan, adding a little olive oil as needed. Cook chicken on medium heat 3-4 minutes, stirring to brown lightly and cook thoroughly. Serve along with vegetable strips for dipping
Recipe created 2002-05-13.