Friday, July 20, 2012

Recipes :: Let's make some chicken fingers!

Honey-mustard (#1 - minus crackers)

Parmesan (#3 - minus cornmeal)

Looking to change up some chicken fingers? Try these out!

Crunchy Chicken Strips
Preheat oven to 400 degrees F. Cut 12-oz chicken breast into strips. Coat with one of the suggestions below. Arrange on a parchment paper-lined baking sheet. Bake 15 minutes or until golden, turning once.

1. Honey-Mustard: Dip chicken in a mixture of 2 tbs fat-free or low-fat milk and 2 tbs honey mustard. Then roll in 1 cup crushed whole-wheat crackers, such as Wheat Thins.

2. Blue-Corn: Dip chicken in a mixture of 2 tbs honey and 1 tsp water. Roll in 1/2 cup crushed blue-corn chips.

3. Parmesan-Cornmeal: Mix 1/4 cup cornmeal and 2 tbs grated parmesan cheese. Dip the chicken in 3 tbs fat-free milk and then roll in cornmeal mixture.

4. Sweet-Sour Coconut: Stir together 3/4 cup panko bread crumbs, 1/3 cup flaked coconut, and 1 tbs sesame seeds. Dip chicken in 3 tbs sweet-and-sour sauce and then cost in panko mixture.

5. Asian: Dip chicken in 3 tbs asian vinaigrette salad dressing and roll in 1 cup crushed chow mein noodles.

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