WEREWOLF HANDS
Ingredients:
4 boneless, skinless chicken breasts
1 beaten egg
1 C. Triscuit crumbs
Cut each chicken breast into 4 fingers and a thumb, leaving them attached at the bottom like a palm. Dip in beaten egg, then dredge in crumbs. Sauté in hot oil, spreading out the fingers as it cooks.
Use black olives for finger nails.
Serve on black or green pasta tossed with spaghetti sauce.
Serves 4
B-man
