Chicken Fingers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/4 cup olive oil for frying1 1/2 lbs chicken breast tenders1/2 cup whole wheat flour1/2 cup egg substitute or 4 egg whitesBreading: 1cup plain bread crumbsSeasoning: 1 Tbl. thyme, 1 T. rosemary, 1T. parsley, 1T. tarragon, salt and pepper to taste(1-2cloves garlic, finely chopped, and1/2 cup grated parmesan- if used for chicken parmesan- not included in this nutrition info.)
Preheat oven to 350 degrees F. Line a nonstick cookie sheet with foil. Place sheet in oven.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 405.5
- Total Fat: 17.0 g
- Cholesterol: 102.0 mg
- Sodium: 194.9 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 0.8 g
- Protein: 42.0 g
Member Reviews
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AMYLOVESTZU
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. :-)