Parmesan Chicken Fingers

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If your partner is easing away from the dinner table at record speed, don't take it personally.

It's March Madness time and the annual college basketball rite is a powerful lure for anyone with an interest in sports. Rather than begrudge the empty chair at mealtime, create a game-time meal for two.

Ideally you'll want food you can eat with one hand while grasping the remote with the other. Avoid any dish that requires utensils so you're not dividing your attention or the main course.

For an appetizer, offer a simple seasoned vegetable, such as cucumber wedges brushed with limejuice and dusted with a mixture of sea salt and cayenne pepper or baby bell peppers, brushed with olive oil, roasted and cored.

As a change from popular chicken wings, prepare chicken fingers as an entree.

You can assemble the dish up to a day in advance. Arrange the chicken strips on a baking sheet as directed below, cover and refrigerate. Make the dip ahead of time as well.

Because the chicken is baked, not fried, it doesn't require constant attention. And the chicken can be served hot or at room temperature, depending on how a particular game is going. You've got a slam-dunk for dinner.

Parmesan Chicken Fingers

Makes 2 servings.

Preparation time: 10 minutes

Cooking time: 15 minutes

2 tablespoons unsalted butter, melted

1/4 teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon pepper

1/3 cup panko (large, crisp Japanese breadcrumbs)

3 tablespoons grated Parmesan cheese

1 large boneless, skinless chicken breast half, cut into finger-size strips

Tomatillo-Mayonnaise Dip (follows)

Combine melted butter, paprika, salt and pepper in a small shallow bowl. Mix together panko and cheese on a plate. Dip chicken strips in melted butter, then gently pat on panko mixture to lightly coat.

Place chicken fingers on nonstick baking sheet. Bake in preheated 425-degree oven for 14 to 15 minutes, turning over halfway through. Remove from oven and arrange on serving platter with dip in the center.

Each serving has: 255 calories; 16 grams total fat; 20.5 grams protein; 9.5 grams carbohydrates; 80.5 milligrams cholesterol; 306.5 milligrams sodium.

Tomatillo-Mayonnaise Dip

Makes 2 servings.

Preparation time: 5 minutes

2 tablespoons tomatillo salsa

2 tablespoons low-fat mayonnaise

1 tablespoon minced scallion (green part only) or chives

Combine salsa and mayonnaise in a bowl. Sprinkle scallion on top.

Each serving has: 20 calories; 1 gram total fat; 3 grams carbohydrates and 240 milligrams sodium.

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Stonewall Kitchen Breakfast

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Parmesan Chicken Fingers Recipe - Bev Bennett Recipes

(c) 2010 Bev Bennett Recipes