Oven Fried Chicken Fingers
- Number of Servings: 2
Ingredients
Chicken Breast, no skin, 16 ounces (remove)Potato, raw, 3 small (1-3/4" to 2-1/2" dia.) (remove)Ken's Steak House, Lite Balsamic & Basil Vinaigrette Salad Dressing, 2 Tbsp, 2 serving (remove)*Kraft Reduced Fat Parmesan Cheese (grated), 9 tsp (remove)Dinner Roll - Wheat, 2 serving (remove)egg white, fresh, 3 large (remove)Milk, nonfat, .13 cup (remove)*Grey Poupon Dijon Mustard, 9 tsp (remove)Honey, .66 tbsp (remove)Kraft Mayo Light Mayonnaise (Mayo), .33 tbsp (remove)
Cut potato into strips, place in a large bowl & add dressing and parmesan cheese; toss to coat. Place single layer on ungreased baking sheet.
Bake in preheated 425 degree oven for 12 min.
Meanwhile, coat sliced chicken breasts with egg white and milk. Use Dinner Rolls in food processor to create whole wheat bread crumbs. Season as desired. Coat chicken in bread crumb mixture and place on additional baking sheet.
After turning potatoes, place chicken in oven alongside potato. Bake an additional 15 minutes or until chicken is cooked through.
Mix honey, dijon mustard and mayonnaise to create a honey mustard dipping sauce.
Number of Servings: 2
Recipe submitted by SparkPeople user JACKSTER626.
Bake in preheated 425 degree oven for 12 min.
Meanwhile, coat sliced chicken breasts with egg white and milk. Use Dinner Rolls in food processor to create whole wheat bread crumbs. Season as desired. Coat chicken in bread crumb mixture and place on additional baking sheet.
After turning potatoes, place chicken in oven alongside potato. Bake an additional 15 minutes or until chicken is cooked through.
Mix honey, dijon mustard and mayonnaise to create a honey mustard dipping sauce.
Number of Servings: 2
Recipe submitted by SparkPeople user JACKSTER626.
Nutritional Info Amount Per Serving
- Calories: 810.9
- Total Fat: 19.4 g
- Cholesterol: 155.5 mg
- Sodium: 1,916.0 mg
- Total Carbs: 80.5 g
- Dietary Fiber: 6.6 g
- Protein: 72.8 g
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