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Parmesan Chicken Fingers
  • 4 skinless , boneless chicken breasts
  • Salt & pepper
  • Dish #1 - 1 cup of flour
  • Dish #2 - 2 eggs , 1/2 cup milk & 1/4 cup parmesan cheese - scramble together
  • Dish #3 - 1 1/2 cups fresh bread crumbs , 1 tbsp dried basil, 1 tbsp dried oregano
  • Marinara sauce
  • Mozzarella cheese
  1. Cut the chicken breasts into 1” strips. Spread them out on a cookie sheet and sprinkle with salt and pepper.
  2. Set up your breading station.
  3. Cover a second cookie sheet with parchment paper. If you plan to eat them right away, preheat your oven to 425 F.
  4. Working from one cookie sheet to the other, coat the chicken in flour, dip in the egg mixture then coat in bread crumb mixture. Lay chicken on cookie sheet making sure you don’t crowd them too much.
  5. If you plan to freeze them, place them in the freezer at this point and transfer the into a freezer bag once completely frozen.
  6. Otherwise, cook in the oven for about 20-25 minutes until cooked through.
  7. Heat the marinara sauce while the chicken is cooking.
  8. When the chicken is cooked remove from the oven and turn on the broiler.
  9. Scatter mozzarella cheese over top of the chicken and place under the broiler until the cheese is melted and bubbly.
  10. Chicken fingers can be served hot or at room temperature.