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 Chicken Fingers

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Scrappy Doo 2 U


Number of posts : 1263
Age : 48
Location : Misserable-Sippi
Birthday : December 18th
Registration date : 2006-11-27

PostSubject: Chicken Fingers   Fri Nov 02, 2007 11:07 am

Chicken Fingers

3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 -1/2 pounds boneless, skinless chicken breast halves, cut into
1/2-inch by 3-inch strips
1 tablespoon olive oil
1 tablespoon unsalted butter
Smoked Spanish or regular paprika
Romesco Dipping Sauce
2 large red sweet peppers, halved lengthwise, seeds and membranes
removed, flattened
1 cup day old crusty bread, cubed
3/4 cup chopped fresh tomato (1 large)
1/3 cup sliced natural almonds, toasted
3 tablespoons sherry vinegar
3 cloves garlic, minced
1/2 teaspoon smoked Spanish or regular paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil

1.Prepare sauce; cover and chill. For Chicken Fingers, in large bowl
combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken
strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet
over high heat. Add chicken strips, one-third at a time, browning well on
all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in
ground paprika. Serve with Romesco Dipping Sauce. Makes 10 servings
(about 40 pieces).
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