Name: Parmesan Chicken Fingers with Lemon Piccata Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Cooking Spray for pan; 2 lbs boneless, skinless chicken breast, cut into thick strips; 2 tbsp olive oil; 1 egg, beaten; 1 cup Italian bread crumbs; ¼ cup finely grated Parmesan cheese; 1 tbsp flour; ½ tsp garlic powder; ½ tsp dried oregano; 1 tsp salt; ¼ tsp pepper; 3 tbsp olive oil; 2 cloves garlic, minced; 2 tbsp flour; 1 ½ cups chicken broth; Zest and juice of 1 lemon; 2 tbsp unsalted butter; 2 tbsp capers; 2 tbsp chopped Italian parsley

RatingDifficultyBeginner

From Kiddie Plate to Dinner Date, this is what I call a scrumptiously easy 2-for-1 meal! Make the chicken fingers for the kids, then dress up the plate for adults with my zesty & fresh lemon Piccata sauce. My healthy tip: instead of frying, bake tenders in the oven – they’ll be golden brown, crispy, delicious and great for dipping!

Yields4 Servings

Prep Time10 minsCook Time35 minsTotal Time45 mins

Ingredients (Chicken Fingers)

Cooking Spray for pan

2 lbs boneless, skinless chicken breast, cut into thick strips

2 tbsp olive oil

1 egg, beaten

1 cup Italian bread crumbs

¼ cup finely grated Parmesan cheese

1 tbsp flour

½ tsp garlic powder

½ tsp dried oregano

1 tsp salt

¼ tsp pepper

Ingredients (Lemon Picatta Sauce)

3 tbsp olive oil

2 cloves garlic, minced

2 tbsp flour

1 ½ cups chicken broth

Zest and juice of 1 lemon

2 tbsp unsalted butter

2 tbsp capers

2 tbsp chopped Italian parsley

Directions (Chicken Fingers)

Preheat oven to 400˚F.

Coat foil lined baking sheet with nonstick cooking spray.

Lightly season chicken with salt and pepper.

In a bowl mix together chicken, olive oil, and egg.

In a plastic bag mix bread crumbs, cheese, garlic powder, oregano, salt and pepper. Place several pieces of chicken in bag and shake to coat evenly. Lay pieces on baking sheet.

Bake for 10 minutes and turn chicken over. Bake an additional 12-15 minutes until chicken is golden
brown and cooked throughout. Set aside.

Directions (Lemon Picatta Sauce)

Heat olive oil in nonstick sauté pan over medium heat.

Add garlic to pan and cook for one minute. Do not let garlic burn.

Stir in flour and cook an additional minute to a light golden color.

Pour in chicken broth and lemon juice. Use a whisk to break up any lumps of flour and create a smooth sauce.

Let sauce simmer for 2-3 minutes.

Once sauce has thickened, stir in butter and capers.

Add cooked chicken to pan and simmer for 2-3 minutes.

Garnish with parsley and a sprinkle of Parmesan cheese.

CategoryQuick & Easy

Ingredients