Fried Chicken Fingers with Vegetavble Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken Fingers 1/4 cup bread crumbs 2 tsp. grated parmesan cheese 2 tsp. dried minced onion 1/4 tsp. salt 1 lb. chicken tendersVegetable Saute 1 Tbls olive oil 1 each medium zucchini and yellow squash, sliced 1 cup grape or cherry tomatoes 1 tsp. minced garlic 1/8 tsp. each salt and pepper
Chicken Fingers:
- Place oven rack in lowest position. Heat oven to 475 degrees. Line a rimmed baking sheet with nonstick foil.
- Mix crumbs, cheese, minced onion and salt in shallow bowl. Press tenders in mixture to coat. Placed on lined sheet. Coat chicken with nonstick spray.
- Bake 7 minutes or until bottoms of tenders turn light golden. Remove baking sheet from oven; turn chicken and coat with nonstick spray. Bake 5 more minutes, turning once once until golden and cooked through.
Vegetable Saute:
- While chicken bakes, heat oil in large nonstick skillet over medium- high heat. Add squashes and saute 5 minutes until lightly colored and crisp tender. Add remaining ingredients; saute 1 minute until garlic is fragrant and tomatoes are hot.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CAROLEK.
- Place oven rack in lowest position. Heat oven to 475 degrees. Line a rimmed baking sheet with nonstick foil.
- Mix crumbs, cheese, minced onion and salt in shallow bowl. Press tenders in mixture to coat. Placed on lined sheet. Coat chicken with nonstick spray.
- Bake 7 minutes or until bottoms of tenders turn light golden. Remove baking sheet from oven; turn chicken and coat with nonstick spray. Bake 5 more minutes, turning once once until golden and cooked through.
Vegetable Saute:
- While chicken bakes, heat oil in large nonstick skillet over medium- high heat. Add squashes and saute 5 minutes until lightly colored and crisp tender. Add remaining ingredients; saute 1 minute until garlic is fragrant and tomatoes are hot.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CAROLEK.
Nutritional Info Amount Per Serving
- Calories: 219.2
- Total Fat: 6.6 g
- Cholesterol: 70.8 mg
- Sodium: 382.6 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.8 g
- Protein: 29.9 g
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