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Werewolf Hands

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  • 4 boneless, skinless chicken breasts
  • 1 beaten egg
  • 1 cup Triscuit crumbs


  1. Cut each chicken breast into 4 fingers and a thumb, leaving them attached at the bottom like a palm.
  2. Dip into beaten egg, then dredge in crumbs.
  3. Sauté in hot oil, spreading out the fingers as they cook.
  4. Use black olives for finger nails.
  5. Serve on black or green pasta tossed with spaghetti sauce.

Serves 4