The Sous Chef updating the recipe posts!

Friday, April 2, 2010

Chicken Fingers

This recipe is a great alternative to breaded chicken fingers. I added the parmesan cheese, can be made without too, just gives it a little extra saltiness. This recipe maekes about 4-6 chicken fingers, so make sure to double or triple if needed. P.S. Make sure whoever you are serving this to isn't allergic to nuts! We almost had that happen to use when we made these for friends that were from out of town. :-)

2 skinless chicken breasts, raw
1/4 c egg whites
1/2 c oats
1/4 c sliced almonds, crushed
1 tbsp Italian seasoning
1 tbsp. Parmesan shaker cheese
Salt and Pepper, to taste

  • Preheat oven to 350.
  • Coat a baking sheet with cooking spray.
  • Cut chicken into strips (usually one breast, I make into 2-3 strips)
  • Put chicken in large baggie and add egg whites, shake to coat them. Set aside.
  • In a blender, combine oats, almonds, cheese, and seasoning.
  • Take the blender mix and pour into the egg/chicken baggie. Shake it up to coat the chicken strips.
  • Place strips on baking sheet.
  • Bake for 20 minutes!

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