CRISPY CHICKEN "FINGERS" ITALIANO
4 large or 6 to 8 small to medium servings
Lightly brush chicken pieces with dressing of choice. Roll each chicken piece in cheese of choice and flour, coating each piece well.
Place chicken pieces in a 13 x 9 x 2-inch baking pan lightly coated with non-caloric vegetable cooking spray or olive oil-flavored non-caloric vegetable cooking spray. Evenly drizzle some of the dressing over the chicken pieces. Bake in a preheated slow oven (325 degrees F.) for 35 to 40 minutes or until chicken pieces are fork tender and golden brown and crispy. When chicken begins to brown, may sprinkle chicken pieces with salt and pepper to taste, if desired. Just before serving, may sprinkle chicken "fingers" with paprika, if desired. Garnish chicken "fingers" with sprigs of fresh oregano or thyme or basil, or a combination, if desired.
Variations: Mix some Italian seasoning with the cheese before coating chicken pieces.
Do not bake chicken "fingers". Sauté chicken "fingers" in 1 to 2 tablespoons hot
Italian dressing in a large skillet for 5 to 7 minutes; turn (over) chicken "fingers" and continue sautéing until chicken "fingers" are golden brown, crispy, and fork tender.