Italian Bacon-Wrapped Chicken Fingers


Serves 3 to 4 as a main dish
2 tbsp vegetable oil
1 lb boneless, skinless chicken breast
1 egg
1/2 c breadcrumbs
1/4 c grated Parmesan cheese
1/2 tsp dried basil
1/4 tsp dried marjoram
1/4 tsp dried sage
1/4 tsp dried rosemary
1/8 tsp garlic powder
1/8 tsp onion salt
1/16 tsp pepper
Bacon, for wrapping
Toothpicks, for fastening


Cut the chicken into strips that are 1/2-inch wide and 1/2-inch thick.

In a medium bowl, combine the breadcrumbs, Parmesan, basil, marjoram, sage, rosemary, garlic powder, onion salt and pepper.  Set aside.

Beat the egg in a large bowl.  Add the chicken and stir well to coat in the egg.  Pick up one of the chicken strips and allow the excess egg to drip off.  Place the chicken strip in the breadcrumb mixture and toss and press to coat evenly.  Repeat with the remaining chicken strips.

Starting at one end of a chicken strip, wrap a piece of bacon around it, being careful to not overlap the bacon on itself.  Fasten the bacon to each end of the chicken strip with a toothpick.  Repeat with the remaining strips.

Heat the oil in a large skillet over medium heat.  Once the oil it hot, add the chicken strips.  Cook on all sides until the bacon is crispy on all sides and the chicken is cooked through, about 12 to 15 minutes.

Drain the chicken strips on paper towels.  Remove the toothpicks.  Serve with BBQ sauce, Ranch dressing or honey-mustard sauce for dipping.



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