Fried Chicken Fingers with Vegetavble Sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Fried Chicken Fingers with Vegetavble Sauce calories by ingredient
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 tenders
Vegetable 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
Directions
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.