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Parmesan Chicken Fingers


olive oil
1-1/2 pounds chicken breast (approximately 3 breasts)
12 slices white bread, lightly toasted, crusts removed
3 ounces Parmesan cheese, cut into 1/2 inch cubes
2 large eggs
2 tablespoons milk
3/4 cup unbleached, all-purpose flour


Preheat oven to 375°F. Line a baking sheet with aluminum foil, coat evenly with a small amount of olive oil
Cut chicken breasts into “finger” strips, about 6 strips per breast.
Insert metal chopping blade into Cuisinart® food processor. Crumble toasted bread into work bowl and process to create fine breadcrumbs. Remove and reserve in a small mixing bowl. Place Parmesan cubes in work bowl and pulse 10 times then process for 30 seconds to finely chop. Remove and mix in with breadcrumbs. Place eggs and milk in work bowl and process for 10 seconds. Remove and reserve in separate mixing bowl. Place 3/4 cup flour in a third mixing bowl.
Line up the bowls of flour, egg wash, and toasted Parmesan breadcrumbs. Mix a small amount of salt and pepper into the flour.
Dip each chicken finger into the flour, then the egg, and then the breadcrumbs. Be sure to shake the excess off after each step.
Place chicken fingers on prepared baking sheet and place in oven for about 25-30 minutes. Turn the fingers halfway through bake time.
Serve with favorite dipping sauce.


Makes about 18 chicken fingers

Nutritional Information Per Serving

Calories 11 (31% from fat) • carb. 12g • pro.7g • fat 4g • sat fat 2g • chol 51mg • sod. 196mg• calc. 117mg • fiber 0g

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