Recipes and Cooking Chicken Lady Fingers with Romanian Romesco Dipping Sauce 3.4 (7) Homemade chicken strips become "fingers" to dip in a tasty sauce for a memorable Halloween appetizer. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 3 mins Broil Time: 4 mins Stand Time: 15 mins Total Time: 37 mins Servings: 10 Yield: 40 fingers Jump to Nutrition Facts Ingredients ¾ cup all-purpose flour 1 teaspoon salt ½ teaspoon ground black pepper 1 ½ pound boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips 1 tablespoon olive oil 1 tablespoon unsalted butter Smoked Spanish or regular paprika Romesco Dipping Sauce 2 large red sweet peppers, halved lengthwise, seeds and membranes removed, flattened 1 cup day old crusty bread, cubed ¾ cup chopped fresh tomato (1 large) ⅓ cup sliced natural almonds, toasted 3 tablespoon sherry vinegar 3 cloves garlic, minced ½ teaspoon smoked Spanish or regular paprika ½ teaspoon salt ¼ teaspoon ground black pepper ¼ cup olive oil Directions Romesco Dipping Sauce: 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. 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). Tips You can prepare the sauce ahead of time. Cover and chill up to 3 days. Rate it Print Nutrition Facts (per serving) 247 Calories 12g Fat 12g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 247 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 51mg 17% Sodium 416mg 18% Total Carbohydrate 12g 4% Total Sugars 1g Protein 20g Vitamin C 27.2mg 136% Calcium 40.4mg 3% Iron 1.6mg 9% Potassium 292mg 6% Folate, total 24.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.