Monday, March 28, 2011

Oven Baked Chicken Fingers

Nothing satisfies a tyke more then chicken nuggets, at least in my house that is. I don't buy chicken nuggets, or chicken fingers from the store. To many preservatives and who knows just what parts they make their nuggets from. I like to marinate mine for a bit in some low fat yogurt and dijon mustard, not just for the flavor but it because it helps to tenderize the chicken. Crusted with a mixture of wheat germ, saltine crackers and some corn flakes, they are super yummy and pretty good for you too!

What You Need:

2 chicken breast, about 1 pound
1/2 c plain low fat yogurt
1/4 c dijon mustard
1/2 c wheat germ
1/2 sleeve, saltine crackers
2 cup corn flakes
1/2 tsp cayenne
1 tsp garlic powder

What To Do:

Slice the chicken breast thinly, into "fingers". You should get at least 12, if not a couple more. Mix together the yogurt and the dijon and place the chicken into it. Stir until the chicken is well coated. Let sit for about an hour.
Preheat the oven to 425 degree. In a food processor, pulse the crackers until they are crumbly, then add in the wheat germ, cornflakes and spices. Pulse several times until the crackers become crumbs and everything is well mixed together. Turn out in to a bowl. Remove the chicken from the yogurt mixture and shake off the excess. Coat it with the crumb mixture, pressing it onto the chicken so that it coats it evenly. Place each piece on a cooing rack that is set into a baking sheet. Make sure you spray the rack with a bit of cooking spray before laying the chicken onto it. Place into the preheated oven and bake for about 15 to 20 minutes.

For a great honey mustard dipping sauce, combine 1/4 cup of dijon mustard with 3 tbs honey and 1 tbs of mayo, serve with the chicken fingers.

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