Melba Toast Chicken Recipes

Steps:

• Preheat oven to 250 degrees. Slice bread very thinly, then cut into 3-by-2-inch pieces. Arrange bread slices on a baking sheet.
• Toast bread in oven, flipping slices halfway through, until dry, about 2 hours.

Steps:

• Preheat oven to 400°. Wash chicken and pat dry. Line a sheet pan with foil and place a wire rack over it.
• Drizzle oil over Melba crumbs, toss to coat and set aside.
• In a shallow dish or pie plate, mix eggs, mustard, thyme, salt, pepper, oregano and garlic powder.
• Dip chicken pieces in egg mixture and then roll in crumbs pressing to coat. Place on rack and bake for 40 minutes or till juices run clear. Allow to sit for 5 minutes and serve.

Steps:

• For the chicken fingers: Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large resealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.
• Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in resealable freezer bags for up to 1 month.
• For the sauce: Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste in a small bowl; stir together. Wrap and refrigerate until ready to serve.
• Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a wire rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the prepared rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.

Steps:

• Preheat the broiler to high and toast the bread lightly on both sides.
• Cut off the crusts and then, holding the toast flat, slide a sharp knife between the toasted edges to split the bread so that you now have 8 slices that are toasted only on one side.
• Cut each piece into 4 triangles, and then toast under the broiler, untoasted sides uppermost, until golden and the edges curl.
• Serve warm with soup.
• Alternatively, make Melba toast earlier in the day, and warm for a short time in the oven at 170ºC/ 325ºF/ Gas Mark 3 before serving.

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18-by-12-inch foil-lined jelly-roll pan.
• 2. Using one hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture; roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess.
• 3. Set chicken on rack. Spray top portion of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Serve immediately.

Steps:

• In a small bowl stir together the butter, the dill, the thyme, and salt and pepper to taste. Roll each slice of bread as thin as possible with a rolling pin and trim and discard the crusts. Brush both sides of the bread with the butter mixture, cut each slice diagonally into 2 triangles, and bake the triangles on a baking sheet in the middle of a preheated 350°F. oven, turning them once, for 15 minutes, or until they are browned lightly and crisp. Let the toasts cool on the rack.