Wednesday, June 20, 2012
Baked Chicken Fingers
Have a craving for chicken nuggets or fingers but trying to keep the calorie count low? By making your own chicken fingers and baking instead of frying, you can have the calories left splurge on dessert with no guilt :)
Chicken fingers for 3-4 people
3 skinless, boneless chicken breasts
1 - 1 1/2 cups breadcrumbs
1 Tbs mustard
2 tsp curry powder (optional but delicious)
(Cumin or another seasoning can be added too. We add some sweet paprika)
Preheat the oven to 200 C (400 F).
Cut the chicken breasts into strips. Typically, you can get 3-4 strips per chicken breast.
In a shallow bowl, whist the eggs, mustard, 1 tsp curry powder, and about 1 tsp salt together. (Here we added our paprika, and you can add seasonings of choice.)
In another shallow bowl, mix the breadcrumbs and the other 1 tsp curry powder.
Dip each chicken strip into the egg mixture and then the breadcrumb mixture, making sure each is completely covered with breadcrumbs.
Bake directly on the rack or, if you are like us and don't want to have a mess to clean up, on a piece of parchment paper for 20 minutes. They should be cooked through and have a nice brown. If the chicken is not getting as brown as you would like, move it up to a higher oven rack for the final few minutes. Make sure to keep an eye on it!
Serve with any sides you think fit. We ate ours with broccoli and mashed potatoes. Yum!