For a cheesy-twist to classic chicken fingers, try out Randy Feltis’ take paired with a peach chutney!
Parmesan crusted chicken fingers with peach chutney
Ingredients:
1 kg chicken breast cut into strips
1.5 cups grated Parmesan
1 cup panko bread crumbs (whole wheat)
2 eggs
1/2 cup flour
2 tsp Dijon mustard
Salt & pepper
2 fresh peaches, diced
1/2 cup orange juice
1 shallot, diced
4 tsp honey
2 tsp red wine vinegar
Method:
1) Preheat oven to 450F. Set up 3 dish breading station: flour; eggs, mustard and salt & pepper; Parmesan and bread crumbs.
2) Start with chicken strips in flour, then egg wash finishing with Parmesan breading. Place on non stick pan.
3) Bake for 15min or until finger is firm.
Serves 6.
Peach Chutney
1) Caramelize honey in small pot, add diced shallots and peaches.
2) Caramelize de-glaze with vinegar and orange juice, reduce until half inch bubbles appear.
3) Let cool, season with salt and pepper and serve. (Fresh coriander would work wonders right at the very end.)
Courtesy Randy Feltis, @oscarsbarrie