Chicken Fingers
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Serve with Honey Mustard Dip, or Plum Sauce.
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Boneless, skinless chicken breast halves sliced into long strips, 1 inch (2.5 cm) wide
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3
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Egg whites (large), fork-beaten
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2
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Garlic powder
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3⁄4 tsp.
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4 mL
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Seasoning salt
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3⁄4 tsp.
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4 mL
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Onion powder
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3⁄4 tsp.
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4 mL
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Parsley flakes
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1 tbsp.
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4 mL
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Corn flake crumbs
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1 cup
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250 mL
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Cooking spray, for crispness (optional)
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Combine chicken strips with egg whites in medium bowl. Stir until chicken is coated.
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Combine next 5 ingredients in pie plate. Dip chicken strips into crumb mixture. Coat chicken strips well. Place on lightly greased baking sheet. Lightly oil surfaces of coated chicken strips with cooking spray. Bake in 400°F (205°C) oven for 10 minutes. Turn strips over. Bake for 10 minutes until chicken is no longer pink inside and crumb coating is crisp and golden. Makes 9 chicken fingers.
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1 chicken finger:
93 Calories; 11 g Protein; 0.8 g Total Fat (0.2 g Sat., 22.8 mg Cholesterol); 146 mg Sodium; trace Dietary Fiber
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Reprinted from Low-Fat Cooking © Company's Coming Publishing Limited www.companyscoming.com
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