Chicken Fingers

I grew up with homemade chicken fingers. My Nonna regularly makes them for us and they are a staple dish for large family gatherings or picnics. These are always a family favorite; juicy, flavorful and crunchy. These treats are tasty right out of the pan or eaten cold the next day.
 

YIELD: 4 – 6 PEOPLE                                                                                 PREP TIME: 15 MIN
COOK TIME: 30 MINUTES
 
Ingredients:
1/3 Cup Flour
2 Eggs Beaten
1 ¼ Cups Bread Crumbs
2/3 Cup Grated Parmigiano Cheese
¼ tsp Garlic Powder
1.5 tsp Dried Basil
1 tsp Dried Oregano
1 tsp Dried Thyme
4 (6 – 8 ounces) Boneless Skinless Chicken Breasts
½ Cup Chicken Stock
Salt and Pepper
½ Cup Olive Oil
 
Directions:

1. Place the chicken in between 2 pieces of plastic wrap and pound lightly with a meat mallet until approximately ½ inch thick. Cut chicken into strips.
2. Marinate the chicken in the salted chicken stock for at least 2 hours or overnight.   
3. Using 3 wide shallow bowls, add flour to one, beaten eggs in the second and in the third mix the breadcrumbs, parmigiano and seasonings (garlic powder, basil, oregano and thyme).
4. Season chicken with salt and pepper.
5. Dredge the chicken pieces in the flour to coat lightly, then dip in the beaten eggs and allow all excess egg to drip off. Coat the chicken thoroughly in the breadcrumbs and pat so that it adheres.
6. Heat the oil in a large skillet pan over medium heat.
7. Add the chicken to the skillet and cook until golden brown, about 3-4 minutes on each side.
8. Remove chicken and pat any excess oil on a paper towel.

 
Buon Appetito!

Pasta Aglio e Olio con Pancetta
​
This traditional garlic and oil pasta sauce originated in Naples, but is seen all throughout Italy. This dish is something I grew up with and ate at least once a week. What makes this pasta so delicious is a good quality olive oil, caramelized sweet garlic and salty pancetta. This simple dish is the perfect quick meal that is a sure crowd pleaser.
 
YIELD: MAKES ENOUGH FOR 1 POUND OF PASTA                       PREP TIME: 5 MIN
COOK TIME: 30 MINUTES
 
Ingredients:
½ Cup Extra Virgin Olive Oil
1 Teaspoon Crushed Red Pepper Flakes
4 Cloves Garlic, Finely Minced
¼ lb Pancetta Finely Minced (optional)
1 Cup Salty Pasta Water
¼ Cup Chopped Fresh Parsley (optional)
Salt and Pepper
1 Pound Pasta
Parmigiano Cheese
 
Directions:

1. Heat the oil in a large sauté pan over medium heat.
2. Add the pancetta and cook for 1-2 minutes.
3. Add the red pepper flakes and garlic and cook until it starts to become golden.
4. Heavily salt a large pot of water and cook pasta of choice until three quarters cooked.
5. Reserve one cup of pasta water and add to the pan.
6. Drain the pasta and toss this in the pan and continue to cook in the sauce.
7. Add the chopped parsley, salt as needed and drizzle with additional extra virgin olive oil.
8. Serve topped with your favorite salty cheese i.e. Romano or Parmigiano.

 
Buon Appetito!