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Chicken Slivers for Amazing Grazing
From Dorothy McNett's recipes at www.dorothymcnett.com
1-2 free range chicken breasts, skinned and boned
Skin and bone the chicken, and slice into slivers about 1/4 inch thick. Place in a bowl and toss with the olive oil, herbs, salt, pepper, seeds and Panko. Heat a 9-10 inch frying pan or saute pan, adding a drizzle or more of olive oil. When hot, but not smoking hot, add the chicken. Cook and stir several minutes, or until chicken is done and the bread crumbs are crisp and browned, adding more oil as needed. Place over the greens arranged on a platter, and provide a great tasting dipping sauce, as desired. Use as a finger food, or use cocktail forks or picks.
Recipe created 2010-05-11.