Chicken Fingers (baked with dipping sauce)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken Fingers (baked with dipping sauce) calories by ingredient
Introduction
These are a family hit, tasty alternative to anything fried, and the dipping sauce is awesome! (the calories include These are a family hit, tasty alternative to anything fried, and the dipping sauce is awesome! (the calories includeNumber of Servings: 4
Ingredients
-
Chicken Fingers:
1 1/2 lbs. boneless, skinless chicken breasts
1/2 c. skim milk
1 Tbsp. Dijon mustard
1/4 c. sliced almonds
1/4 c. rolled oats
1/2 c. whole wheat bread crumbs
1 Tbsp. dried parsley flakes
1/4 tsp. freshly ground black pepper
Simple Vinaigrette:
1/3 cup extra-virgin olive oil
1/4 cup roasted almond oil
1/4 cup apple cider vinegar
2 tbsp agave nectar
1 tbsp dijon mustard (add more to taste...)
Sea salt, to taste
Freshly ground black pepper, to taste
Directions
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.