Green Chicken Finger Sandwiches Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a straight-sided baking sheet with parchment paper.
• In a pie plate or shallow bowl, mix together the panko and matcha powder. In a separate bowl, mix the flour and 1/2 teaspoon of the salt. Beat the eggs in a third shallow bowl.
• One tender at a time, dredge the chicken in the seasoned flour, then in the egg, and then in the matcha panko. Place the breaded tenders on the prepared baking sheet. Brush an almond slice with a little beaten egg and place it on the tip of a tender "finger." Repeat with almond slices for the remaining tenders.
• Bake the tenders until lightly golden and cooked through, 12 to 15 minutes. Sprinkle with the remaining 1/2 teaspoon salt. Place 1 tender in each hot dog bun and squirt ketchup "blood" over the fingers.

Steps:

• Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight.
• Preheat the grill.
• Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside.
• In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside.
• Slice each chicken breast half in half. You should have 18 pieces that are each approximately 2 ounces. Cut focaccia into 18 (3-inch by 3-inch)squares. Cut each square in half horizontally. Spread the sundried tomato goat cheese spread on the bottom half of each piece of focaccia. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature.