Chicken Parmesan Sticks
Chicken Parmesan Sticks
Try this quick and easy snack recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 30 minutes
  • Cooking Time 25 minutes
  • Yield 4 - 6 servings
  • 1 tablespoon Olive Oil
  • 1 small Onion, grated
  • 2 cloves Garlic, minced
  • 2 sprigs fresh Oregano
  • Kosher Salt and freshly Ground Black Pepper
  • One 28-ounce can crushed Tomatoes
  • 1 tablespoon Tomato paste
  • 1 tablespoon Extra-Virgin Olive Oil
  • Olive Oil cooking spray, for spraying the baking sheet
  • ½ cup Whole-Wheat Flour
  • 1 teaspoon Onion powder
  • Kosher Salt and freshly Ground Black Pepper
  • 2 large Eggs
  • 1 cup Panko breadcrumbs
  • 1 cup shredded Mozzarella
  • ½ cup grated Parmesan
  • 2 tablespoons chopped fresh Parsley
  • Four 6-ounce boneless skinless Chicken breasts, sliced across the grain into 1-inch strips
  • Special equipment: wooden skewers
  1. Preheat the oven to 450 degrees F
  2. For the tomato sauce: In a saucepan over medium heat, add the Olive oil and grated onion and saute until the onion is soft, about 3 minutes. Add the garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper and saute for 1 minute. Add the crushed tomatoes and tomato paste and stir well. Bring to a boil, then reduce the heat to medium low and simmer for 10 to 12 minutes
  3. To finish the tomato sauce, remove it from the heat and stir in the extra-virgin Olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper
  4. For the chicken parmesan: Meanwhile, generously spray a baking sheet with Olive oil cooking spray
  5. In a shallow bowl, mix together the flour, onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, whisk together the eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a third shallow bowl, add the panko and crush it a bit with your hands to make it easier for the coating to stick. Measure out 1/4 cup of the shredded mozzarella, chop it finely and add it to the panko with the Parmesan and parsley and toss to combine
  6. Make an assembly line: coat the chicken strips first in the flour mixture, then shake. Dip next in the egg mixture, then shake. Finish in the panko-cheese mixture. Set the chicken strips on the prepared baking sheet an inch apart from each other
  7. Bake for 3 minutes, then remove the baking sheet from the oven and flip over the chicken strips. Top with the remaining 3/4 cup shredded mozzarella, then finish baking until cooked through, another 3 to 4 minutes.
  8. Carefully insert a wooden skewer into each chicken strip and serve with the tomato sauce on the side

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