Chicken Fingers (baked with dipping sauce)
 Recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken Fingers:1 1/2 lbs. boneless, skinless chicken breasts1/2 c. skim milk1 Tbsp. Dijon mustard1/4 c. sliced almonds1/4 c. rolled oats1/2 c. whole wheat bread crumbs1 Tbsp. dried parsley flakes1/4 tsp. freshly ground black pepper Simple Vinaigrette:1/3 cup extra-virgin olive oil1/4 cup roasted almond oil1/4 cup apple cider vinegar2 tbsp agave nectar1 tbsp dijon mustard (add more to taste...)Sea salt, to tasteFreshly ground black pepper, to taste
Special note: the calore listing is high as it assumes you will use all of the dipping sauce (you probably won't)
1. Preheat oven to 375 degrees. Lightly coat a
baking sheet with olive oil.
2. Trim any fat from chicken and cut into
strips (approx. 6-8 per breast).
3. Stir milk and mustard together in a bowl.
In a separate container mix together almonds,
oats, bread crumbs, parsley, and black pepper.
4. One at a time, dip chicken into milk mixture
then dredge them in oatmeal mixture, making
sure each piece is evenly coated.
5. Arrange on baking sheet and bake for 14 to
16 minutes, turning once, or until chicken is
cooked through and coating is golden brown.
6. While chicken is baking, pour all
vinaigrette ingredients into an airtight
sealable container. Tightly seal and shake
well to combine. Taste dressing and adjust
seasoning, if necessary. Reseal and
refrigerate until needed.
Servings: 4
Calories: 250
Fat: 8
Carbs: 7
Fiber: 3
Sugars: 1
Protein: 37
Number of Servings: 4
Recipe submitted by SparkPeople user VERBOSITY1.
1. Preheat oven to 375 degrees. Lightly coat a
baking sheet with olive oil.
2. Trim any fat from chicken and cut into
strips (approx. 6-8 per breast).
3. Stir milk and mustard together in a bowl.
In a separate container mix together almonds,
oats, bread crumbs, parsley, and black pepper.
4. One at a time, dip chicken into milk mixture
then dredge them in oatmeal mixture, making
sure each piece is evenly coated.
5. Arrange on baking sheet and bake for 14 to
16 minutes, turning once, or until chicken is
cooked through and coating is golden brown.
6. While chicken is baking, pour all
vinaigrette ingredients into an airtight
sealable container. Tightly seal and shake
well to combine. Taste dressing and adjust
seasoning, if necessary. Reseal and
refrigerate until needed.
Servings: 4
Calories: 250
Fat: 8
Carbs: 7
Fiber: 3
Sugars: 1
Protein: 37
Number of Servings: 4
Recipe submitted by SparkPeople user VERBOSITY1.
Nutritional Info Amount Per Serving
- Calories: 641.0
- Total Fat: 38.5 g
- Cholesterol: 82.5 mg
- Sodium: 1,221.7 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 2.5 g
- Protein: 38.1 g
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