Pepperoni Pizza Chicken Fingers
You can never have too many main course recipes, so give Pepperoni Pizza Chicken Fingers a try. One serving contains 313 calories, 23g of protein, and 16g of fat. For $1.32 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodnetwork has 151 fans. Head to the store and pick up breadcrumbs, olive oil, pepperoni, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. Try Chicken and Pepperoni Pizza, Pepperoni Pizza Panko Chicken, and Pepperoni Pizza Chicken Rollups for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
3/4 cup plain breadcrumbs
2 large eggs
1/2 teaspoon Italian seasoning
Kosher salt
1 cup marinara sauce
1 tablespoon olive oil
3 ounces sliced pepperoni (about 1/2 cup)
1/4 cup shredded mozzarella cheese (about 1 ounce)
2 large skinless, boneless chicken breasts, each cut into 8 strips
Equipment:
food processor
oven
whisk
baking sheet
microwave
bowl
Cooking instruction summary:
Make the chicken fingers: Preheat the oven to 425 degrees F. Pulse the pepperoni in a food processor until finely chopped. Transfer to a shallow dish and combine with the Italian seasoning, breadcrumbs and olive oil. In a separate shallow dish, whisk the eggs with a pinch of salt. Set a rack on a baking sheet; coat the rack with cooking spray. Add the chicken to the egg mixture and toss to coat. Remove the chicken from the egg mixture, shaking off any excess, then coat with the pepperoni breadcrumbs, pressing firmly to adhere. Place the strips on the prepared rack and coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes. Meanwhile, make the dipping sauce: Combine the marinara sauce and mozzarella in a microwave-safe bowl. Just before serving, microwave in 30-second intervals until the sauce is hot and the cheese melts. Stir to combine. Serve with the chicken fingers. Photograph by Ryan Dausch
Step by step:
1. Make the chicken fingers: Preheat the oven to 425 degrees F. Pulse the pepperoni in a food processor until finely chopped.
2. Transfer to a shallow dish and combine with the Italian seasoning, breadcrumbs and olive oil. In a separate shallow dish, whisk the eggs with a pinch of salt.
3. Set a rack on a baking sheet; coat the rack with cooking spray.
4. Add the chicken to the egg mixture and toss to coat.
5. Remove the chicken from the egg mixture, shaking off any excess, then coat with the pepperoni breadcrumbs, pressing firmly to adhere.
6. Place the strips on the prepared rack and coat generously with cooking spray.
7. Bake until cooked through and golden brown, 15 to 20 minutes.
Meanwhile, make the dipping sauce
1. Combine the marinara sauce and mozzarella in a microwave-safe bowl. Just before serving, microwave in 30-second intervals until the sauce is hot and the cheese melts. Stir to combine.
2. Serve with the chicken fingers.
3. Photograph by Ryan Dausch
Nutrition Information:
covered percent of daily need
