Tuesday, April 23, 2013

Baked Parmesan Chicken Fingers

I crave chicken fingers a lot.

Like a lot a lot.

Unfortunately, no matter how much my craving overtakes my body, I know that eating fried food all of the time doesn't really help me maintain a healthy and toned figure ... (sad day, I know).

So.. what to do, what to do...

Oh, I know... 

Create a delicious, crunchy, crispy, and healthy chicken finger that I can eat all of the time...

And let me tell you, I did just that.... and they are awesome.

White, tender chicken breast dipped in Panko bread crumbs and shredded Parmesan cheese and then baked off until crispy and golden brown.  Yeah. One word: Delicious.

These tenders will totally kick that greasy craving to the curb!

The addition of salty Parmesan cheese and crisp Panko bread crumbs makes these no ordinary chicken fingers. Dip em' in some marinara sauce and you've got yourself a 'winner winner chicken dinner' meal on your plate!

1 lb. chicken breast tenders
1/2 cup all-purpose flour
1 tsp garlic salt
1 tsp garlic pepper
1 1/2 tsp red chili flakes (optional-- I love the extra kick!)
3 egg whites, beaten
1 cup panko bread crumbs
1 cup shredded Parmesan cheese
1 jar favorite marinara sauce

Prepare a cookie sheet with tin foil and spray with non-stick olive oil cooking spray.  Preheat your oven to 375 degrees F.  Prepare your chicken breast tenders on a plate.

Prepare three shallow bowls for your dredging station.  The first bowl should have the flour, garlic salt, garlic pepper, and chili flakes.  Mix together. The second bowl should have egg whites, beat with a fork until slightly foamy.  Finally, the third bowl should have the Panko and the Parmesan, mixed together.  

The first step of dredging your tenders is to completely coat a chicken finger in the flour mixture.  Shake off excess flour.  

Next, dip the chicken finger in the egg whites.  Make sure it is completely submerged in the egg whites.  

Lastly, coat the chicken finger with the Parmesan and Panko mixture. 

Place chicken finger on cookie sheet and repeat with the rest of the tenders.

Place chicken fingers in oven and cook for 25-30 minutes or until the inside of the chicken is completely white when cut in half.  In a small sauce pan heat up marinara sauce on low heat.  Serve along side with the chicken fingers and enjoy! :)

1 comment:

  1. These look really good and healthy...I'd like to make them for my daughter's b-day party. Do you have any suggestions on making them ahead of time and warming them up for the party? Did you ever try freezing them?