Friday, September 11, 2015

Chicken Fingers Italiano/PublixFlavorExcursion2015

I have been a self titled aficionado of the chicken finger for quite some time. As a matter of fact, while most of my friends were craving ice cream or chocolate when they were pregnant, I craved chicken fingers. And not just any chicken fingers, but the kind served in bars, where they are deep fried and come with ranch and french fries. Fast forward almost 27 years, and my eating habits have improved, and these Chicken Fingers Italiano are what you will find on my kitchen table today!

I am celebrating the Publix Flavor Excursion Sale Event with these Chicken Fingers Italiano! Stop by Publix during this special event, and check out their fun displays, recipes and some in-store savings!
I used Progresso Italian Style Bread Crumbs to bread the chicken strips, Hunt's Tomato Sauce and Hunt's Diced Tomatoes with basil, garlic, and oregano for a dipping sauce, and Kraft Finely Shredded Parmesan Cheese  for a garnish on the chicken, and the alfredo dipping sauce.
Chicken Fingers Italiano
(printable recipe)
Chicken Breast (cut in to fingers)
2 Eggs
1 cup Flour
1 cup Progresso Italian Style Bread Crumbs
1 can Hunt's Tomato Sauce
1 can Hunt's Diced Tomatoes w/ Basil, Garlic, and Oregano
1 tablespoon Sugar
1 teaspoon Olive Oil
4 ounce Kraft Finely Shredded Parmesan Cheese
1/2 cup Heavy Duty Whipping Cream
1/2 teaspoon Lemon Juice 

Set up your "dredging station" as I call it. Take your chicken pieces and individually coat the chicken with flour, then drag it thru the egg until completely covered, and then put it on the bread crumbs 
and then flip it over so both sides are covered.
Place your butter in your pan on medium heat to melt. Start cooking your chicken, flipping it over with tongs when needed. As it is done, take chicken out and set it on a plate.
While your chicken is frying, pour the tomato sauce and the diced tomatoes in to a sauce pan. While heating on medium heat, add the sugar and olive oil. Let simmer.
Melt your butter in a shallow pan. Pour the whipping cream in and add lemon juice. Add shredded parmesan. Bring the heat to high and stir constantly as the cheese begins to melt. Continue stirring until cheese is melted in to the sauce.
Once your chicken is done frying, it is time for the garnish. Put your chicken pieces back into the pan. Run a line of sauce done the middle of the chicken and garnish with parmesan cheese. Cover the pan so the cheese will melt a little.
Serve your chicken fingers with both the marinara sauce and the alfredo sauce.

It's Time for a Giveaway!
Would you like to hear more about the products I used for the Chicken Fingers Italiano?
Stop by the Hunt'sKraft, and Progresso homepages to check out all their new recipes for fall, then come back here and leave a comment. You can tell me which is you favorite recipe, how you liked the recipes, or what you are planning to make from the pages.
One lucky commenter will win $15 in paypal cash! Giveaway entry ends on September 24, 2015!
Good Luck!

Thanks for stopping by!


  1. Ha...we call the Princess (my 24 year old daughter) the True Chicken Tender Master ... every where we go, that's what she orders, and to this day, she stills says the best place is the little hole in the wall pub down the street. If she hears Hubby and I are going for a drink or two, she will request that we bring back the lightly battered, fried in super hot oil chicken tenders ... gonnna have to show her this recipe to try! Thanks for sharing!

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