4 boneless, skinless chicken breasts
1 beaten egg
1 cup Triscuit crumbs
Cut each chicken breast into 4 fingers
and a thumb, leaving them attached at
the bottom like a palm. Dip in beaten
egg, then dredge in crumbs. Saut? in
hot oil, spreading out the fingers
as it cooks.
Use black olives for finger nails.
Serve on black or green pasta tossed
with spaghetti sauce.
Serves 4
Login to post a comment of your own
Get answers to any questions that you may have, or simply make your opinions known.