Grease a baking sheet and set aside.

Cut chicken breasts partway to create five fingers with the uncut part representing the palm. Be sure to slice them a little crooked for realism. Dust the chicken in the flour and dip in the egg. Now coat them in bread crumbs and bake for 5 minutes on each side until golden brown.

Trim the tips with the olive fingernails and serve on a bed of shredded lettuce with pickled  Red cabbage across the base of the palm

Fairley Easy ,a little time consuming