These pan-fried skinless, boneless chicken breast halves combine a kids' recipe and grown-up recipe in one. For the kids, cut the chicken pieces into strips and for the adults, keep the breast halves whole.

Source: Family Circle

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Recipe Summary

prep:
15 mins
cook:
6 mins to 8 mins
Servings:
6
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Ingredients

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Directions

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  • Mix flour, salt, black pepper, red pepper and nutmeg on a plate. Place bread crumbs on second plate. Beat eggs lightly on third plate.

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  • Cut tenderloins from each breast half; set aside. Cut one of the breast halves lengthwise into 4 or 5 pieces. You should have 3 to 4 whole breast halves and about 9 to 10 fingers, including reserved tenderloins.

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  • Coat each piece of chicken with flour mixture, dip in egg, and roll in bread crumbs.

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  • Heat oil in large skillet. Add chicken breasts and fingers; sauté over medium heat for about 3 to 4 minutes on each side for breasts, and 2 to 3 minutes per side for fingers, or until internal temperature registers 170 degrees F on instant-read thermometer. Cook in batches if necessary, adding more oil as needed. With slotted spoon, transfer chicken fingers and breasts to paper toweling to drain.

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  • Serve breasts with Pineapple-Melon Salsa and Cheese Fries. For children, serve fingers with ketchup. Makes 6 servings.

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