I got the inspiration for these from a recipe I saw in an old Taste of Home magazine. They're best served hot, so either pass these around your guests or keep them warm in a chafing dish.
Yields about 48
Prep.Time: 45 minutes

3/4 cup Flour 1/4 cup grated Parmesan cheese
tablespoon Paprika
3 teaspoons Salt
1 teaspoon White Pepper
1 teaspoon Italian Seasoning
1 teaspoon Poultry Seasoning
6 boneless, skinless Chicken Breasts -- cut in 1" cubes
1/2 cup Vegetable Oil
2 tablespoons Butter

Combine first 7 ingredients in sealable plastic bag. Shake chicken pieces in bag to coat well. Heat oil and butter in large skillet. Cook chicken pieces aout 6-8 minutes or until golden and juices run clear, turning frequently. Serve immediately on a large platter with small dishes of a choice of sauces for dipping.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved