Best 5 Italian Chicken Sticks Recipes

ITALIAN CHEESE STICKS

Steps:

• Line a baking sheet with parchment.
• Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the mozzarella, 1/2 cup of the Parmesan, the oregano and basil. Using a rolling pin, press the cheese into the pastry. Cut the 12-inch side of the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes.
• Preheat the oven to 400 degrees F.
• Mix together the egg and 1 teaspoon water in a small bowl. Brush the strips with the egg mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes. Let cool before removing from the baking sheet. Serve the cheese sticks with warm marinara alongside.

PAULA DEENS ITALIAN CHICKEN STICKS

Steps:

• Preheat the oven to 400 degrees F.
• In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper.
• Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture.
• Place the chicken strips in a single layer on a lightly greased baking sheet.
• Bake for 20 minutes, or until chicken is cooked through.
• Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.

ITALIAN CHICKEN DRUMSTICKS

Steps:

• Place the first 6 items into a ziplock bag and mix well. Place the drumsticks in the bag and mix it all up again. Place in the Fridge for 2 hours. After two hours, preheat the oven to 450 degrees. While oven is preheating, place foil on a baking sheet and then place the drumsticks on top of the foil and place in the oven. Save the left over marinade. Bake the drumsticks for 30 minutes. While the drumsticks are baking, take the marinade and place it in a pot on the stove. Simmer the marinade until it has reduced and thickened (will probably take as long as the chicken takes to cook). Once the drumsticks come out of the oven, baste them with the reduced marinade. Garnish with the sesame seeds and the fresh parsley. Enjoy!

CHICKEN PARMESAN STICKS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with a wire rack.
• Add the flour to a pie plate or dish and season with salt and pepper. Beat the eggs in a second pie plate. Mix together the panko, Parmesan, parsley and red pepper flakes in a third pie plate.
• Slice the chicken breasts in half horizontally. Slice each half into 2 long strips (for 4 strips per breast). Sprinkle the chicken on both sides with salt and pepper. Skewer each piece of chicken and then dredge each through the flour, then the egg and finally the panko. Place on the prepared baking sheet and brush the chicken sticks lightly with the melted butter.
• Bake until golden brown and fully cooked, 20 to 25 minutes. Serve with warm Fresh Tomato Sauce.
• Combine the olive oil, red pepper flakes and garlic in a saucepan. Saute over medium-high heat until the garlic is fragrant, about 3 minutes. Add in the tomatoes, salt and pepper to taste, bring to a simmer and cook for about 10 minutes. Tear the basil leaves and stir them into the sauce.

ITALIAN CHICKEN DRUMSTICKS

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until evenly browned, turning occasionally.
• Combine tomatoes and tomato paste; pour over chicken. Add onions; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally.
• Remove from heat. Stir in Parmesan. Top with shredded cheese; let stand, covered, until melted.