Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen you can print.


Teriyaki Chicken Fingers
6 pieces boneless, skinless Chicken
2 cups Teriyaki Sauce
1 cup Whole Wheat Flour
¼ cup Olive Oil

Rinse chicken and pat dry then cut into 1 to 2 inch thick strips.  In a large plastic bag, pour 2 cups of your favorite teriyaki sauce and add chicken.  Leave in refrigerator to marinate overnight. 

The next day, roll chicken in flour until it is covered.  In a frying pan over medium-high heat, heat ¼ cup olive oil and place floured chicken in it and fry until golden brown.  Place on a paper towel to let drain. Eat hot or cold!