Food! (Part 3/6)

Quick and Healthy Chicken Fingers

From my kitchen!

I would like to dedicate this recipe to a lovely dancer I know whose favorite food is chicken nuggets.

Here is a healthy and quick way to make chicken nuggets/fingers at home!

Ingredients

(Serves 4)

-2 chicken breasts (Yes you can make this even quicker by buying chicken already cut to the finger or nugget size you want; however, those pieces tend to consistently have more fat in them...not fun.)

-1 cup of milk

-1 egg

-1-2 cups of bread crumbs (I like Progresso’s Italian Style Bread Crumbs.  You can of course make your own bread crumbs, but the title of this recipe is “Quick.”)

-1 tsp of olive oil

Directions (Pics are below)

-Preheat oven to 350˚

-Take a large baking sheet and cover with aluminum foil. 

-Spread the olive oil onto the foil to prevent the chicken from sticking.  (You can use other products to do this, but I think olive oil is healthier than lard. ;-) )

-Get a small bowl and combine the milk and egg.  Whip with fork until mixed.

-Pour 1 cup of breadcrumbs onto a dry cutting board.  (You may need the other cup of breadcrumbs depending on how many chicken pieces you have, but 1 cup at a time is very manageable.) 

-Wash and cut the chicken breasts into desired size/shape.  This would be where you determine if you want fingers or nuggets.  (You can actually make baked chicken parmesan this way as well by slicing the chicken breasts in half lengthwise making them half as thick as they were before.)

-Use a fork and dip each chicken piece into the breadcrumbs covering them completely.

-Take the same chicken piece and dip it into the egg and milk mixture.

-Finally dip the chicken piece into the breadcrumbs (coating them a second time).

-Place on baking sheet.

-Repeat until all the chicken pieces are done.

 

 

-For moist chicken cover the chicken with aluminum foil. Making a pouch.

-For crispier chicken cook uncovered.

-My favorite way to cook them is to make the pouch for the first 15 minutes and then cook them uncovered for 5 minutes.

-Bake for 20 minutes.  WARNING!!!  Every oven is different so start cooking at about 12-15 minutes and check to see how they are doing.  No one likes dry chicken!  (Note: Chicken is cooked when the inside is an opaque light beige color rather than pink.)

Voilà! 

Please send me or post recipes that you think we would all enjoy!  My last blog in this series will feature recipes from all of you!