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Chicken Lady Fingers with Romanian Romesco Dipping Sauce

Homemade chicken strips become "fingers" to dip in a tasty sauce for a memorable Halloween appetizer.

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  • Makes: 10 servings
  • Serving Size: 4 fingers
  • Yields: 40 fingers
  • Prep: 15 mins to 30 mins
  • Broil: 4 mins to 5 mins
  • Stand: 15 mins

Chicken Lady Fingers with Romanian Romesco Dipping Sauce

Directions

  1. For sauce, preheat broiler. Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.
  2. Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika. Serve with Romesco Dipping Sauce. Makes 10 servings (about 40 pieces).

From the Test Kitchen

You can prepare the sauce ahead of time. Cover and chill up to 3 days.

Nutrition Facts (Chicken Lady Fingers with Romanian Romesco Dipping Sauce)

  • Per serving:
  • 247 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 51 mg chol.,
  • 416 mg sodium,
  • 12 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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