boneless, skinless chicken breasts pounded ½ thick.
Salt and Pepper
bamboo skewers, soaked in water 30 min
tablespoons peanut or vegetable oil
tablespoons barbeque sauce
cups plain bread crumbs
Cut each chicken breast lengthwise into 1/2 wide strips and sprinkle with salt and pepper. Fold the chicken strips lightly and weave around skewers. Prepare a grill to medium-high heat. In a small bowl, stir together oil and barbeque sauce. Spread the bread cumbs on a sheet of wax paper. Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs. Grill the chicken fingers uncovered until no longer pink inside, about 4 - 6 minutes per side. Serve with dipping sauce.