baked chicken fingers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
-olive oil cooking spray-2 boneless skinless chicken breasts (1.5 lbs)-1/2 cup unsweetened almond milk (or skim milk)-1/2 cup sliced almonds-1/4 cup rolled oats-1/2 cup whole wheat bread crumbs-1 tbpsp dried parsley flakes
1. preheat oven to 375 degrees. lightly coat a large baking sheet with cooking spray.
2. trim any fat from chicken and cut into strips (about 6 to 8 per breast)
3. place milk in a bowl. in a seperate container, mix together almonds, oats, bread crumbs and parsley.
4. one at a time, dip chicken into milk, then dredge them in oatmeal mixture, making sure eat piece is coated evenly.
5. arrange on baking sheet and bake for 15 minutes, turning once, until chicken is cooked through and coating is golden brown.
-makes 4 servings
*please note the original recipe calls for dijon mustard to be mixed with the milk and also says to add black pepper but i don't like either of these so i left them out.
Number of Servings: 4
Recipe submitted by SparkPeople user DIANEMARY126.
2. trim any fat from chicken and cut into strips (about 6 to 8 per breast)
3. place milk in a bowl. in a seperate container, mix together almonds, oats, bread crumbs and parsley.
4. one at a time, dip chicken into milk, then dredge them in oatmeal mixture, making sure eat piece is coated evenly.
5. arrange on baking sheet and bake for 15 minutes, turning once, until chicken is cooked through and coating is golden brown.
-makes 4 servings
*please note the original recipe calls for dijon mustard to be mixed with the milk and also says to add black pepper but i don't like either of these so i left them out.
Number of Servings: 4
Recipe submitted by SparkPeople user DIANEMARY126.
Nutritional Info Amount Per Serving
- Calories: 265.8
- Total Fat: 5.2 g
- Cholesterol: 98.6 mg
- Sodium: 183.0 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.8 g
- Protein: 40.8 g
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