Chicken FingersSubmitted by: LADYBLUE932
IntroductionThis is a healthier alternative to store or restaurant bought chicken fingers. It can be served as chicken fingers, chopped on a salad, or over whole wheat pasta with tomato sauce for chicken parmigiano. This is a healthier alternative to store or restaurant bought chicken fingers. It can be served as chicken fingers, chopped on a salad, or over whole wheat pasta with tomato sauce for chicken parmigiano.
1/4 cup olive oil for frying
1 1/2 lbs chicken breast tenders
1/2 cup whole wheat flour
1/2 cup egg substitute or 4 egg whites
1cup plain bread crumbs
Seasoning: 1 Tbl. thyme, 1 T. rosemary, 1T. parsley, 1T. tarragon, salt and pepper to taste
(1-2cloves garlic, finely chopped, and
1/2 cup grated parmesan- if used for chicken parmesan- not included in this nutrition info.)
Heat 1/2 inch of oil in a large nonstick skillet over medium to med-high heat. Place flour in shallow dish, place egg whites in a second dish. In a 3rd dish, combine the breading ingredients (add parm here). Coat chicken in flour, then egg, then bread crumbs. Disposable pans make clean up easier.
Fry chicken until deep golden brown on each side, 3 to 4 minutes. If the chicken starts browning too soon, turn down the heat. Transfer to pre-heated cookie sheet and bake for 5 more minutes.
Serve as an entree`, on a salad, or over whole wheat pasta with tomato sauce for chicken parmigiano.
Adapted from the Television Food Network. Copyright 2002.
Number of Servings: 5
Recipe submitted by SparkPeople user LADYBLUE932.
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YUMMY GOING TO MAKE THEM FOR LUNCH THANKS - 8/13/10
Reply from LADYBLUE932 (8/19/10)
Thanks Amy. I have been thinking about trying Fiber One I've seen in other recipes. I'll edit this if I like it. :-)