See Also: Appetizers · Chicken / Poultry
Chicken Fingers
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
3-4 chicken breasts, skinned and boned
1 teaspoon extra-virgin olive oil
pinches of fine sea salt, freshly ground peppercorns, paprika, herbs
Wash and pat the chicken dry with paper towels. Cut into pieces about 1/2 inch by 2 inches. Toss with olive oil and seasonings. 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 into various olive oils for tasting.
Recipe created 2002-05-13.
