Here’s your tip for the day: If you ever happen to spot a tray of chicken breast tenders in the meat aisle, for a good price, buy them all! A couple of weeks ago, I spotted the elusive trays of chicken tenders at our local Loblaws for less than $4/pack, so I picked up two and put them in the freezer…I really should have bought them all!
This past Saturday, I found myself trying to think of something yummy for lunch while sipping my morning coffee. I then remembered that I had 2 trays of chicken breast tenderloins in the freezer. What’s a girl to do with those? Well make homemade chicken fingers, that’s what! This recipe is so undeniably simple and was a hit with everyone in our house. The best part – for those of you trying to eat healthy, there is absolutely NO oil used in this recipe!
Baked Chicken Fingers
What You Need:
- 2 packs of chicken breast tenderloins (approx. 14-16)
- 1C panko bread crumbs
- 1-2 T flour
- 3 T grated parmesan cheese
- 1 t garlic powder
- salt & pepper
- 1 egg; beaten w/ a splash of milk
What You Do:
– Preheat the oven to 425F and get out a baking sheet
– Mix the bread crumbs, flour, parm, garlic powder + a pinch of salt & pepper in a pie plate
– In a small bowl, beat the egg with a splash of milk
– One tenderloin at a time, dip first in the egg mixture followed by the bread crumb mixture – place on the baking sheet
– Bake for 15-18 minutes, or until cooked – flipping half way through
I chose to serve these to myself and Amy with a honey-mustard yogurt sauce. (Chris is all about the hot sauce). To make this sauce, I put about 1/2C of plain yogurt into a dish and added a few squirts of yellow mustard + a few squirts of honey. Super simple, and super tasty!