Nutty Chicken Fingers
"Include these chicken bites at your next buffet party or feature them as a main dish (enough for five main-dish servings). This recipe from Better Homes & Gardens' New Dieters's Cookbook couldn't be any easier or quicker...and, at 53 calories there is no guilt!"
photo by Derf2440
- Ready In:
- 19mins
- Ingredients:
- 8
- Yields:
-
15 pieces
ingredients
- 1⁄3 cup corn flake crumbs
- 1⁄2 cup pecans, finely chopped
- 1 tablespoon dried parsley flakes
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon salt (optional)
- 12 ounces boneless skinless chicken breast halves (cut in 3X1-inch strips)
- 2 tablespoons skim milk
- reduced-calorie ranch dressing (optional)
directions
- Preheat oven to 400 degrees F.
- In a shallow dish combine cornflake crumbs, pecans, parsley, garlic powder and optional salt. Dip chicken strips in milk, then roll in crumb mixture. Place in a 15x10x1-inch baking pan.
- Bake for 7-9 minutes or until chicken is tender and no longer pink.
- If desired, serve with ranch-style dressing.
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Reviews
-
Great taste to these! I made chicken tenders, which are slightly larger, so had to bake them longer. The coating held up nicely and stayed crisp (I turned them once or twice during baking). I had to substitute garlic salt for powder because I didn't have any powder, so I did not add the optional salt. I also added about 1/4 tsp onion flakes to the breading. My whole family enjoyed these and we will be making them again. Thanks! -
I love to get these for dinner because the McDonalds ones are not good for you so I get these. I like them in white (ranch) dressing and I like them crunch (when they are put under the broiler). -
We loved the flavor on these. I used turkey cutlets instead of chicken and these were a lovely dinner. The only problem I had was that the coating mix ran out halfway through and I needed to make more up. I'm not sure if I was putting it on too heavy, but we needed more. We ate these, along with french fries, with ketchup and barbeque sauce to dip into. Great kid friendly meal! -
I made these for the kids, since DH and I don't eat meat. My rating, therefore, is based on observations. Without a doubt, these were easy to make. DH was not happy because as he walked in the door, they looked and smelled great. He's a fairly new vegan, and still struggles with smelling chicken! Anyhow, mine didn't crisp up like Derf's photo shows. Maybe I could have put them under the broiler for just a bit before serving. And mine took at least 15 minutes to cook through. DD#1 ate it and enjoyed it; DD#2 scraped the coating off, but said they were good (go figure), DS was mad because they weren't 'Tysons'; and the baby ate at least 4!! I love the way that girl eats! So, taking everything into consideration, I've settled on 4*.
-
Very good,we loved the crunch and the nuttiness!! Didn't have dried parsley in so subed with dried basil and I used 2% milk because that was what I had. Used them for our main course for supper with brown rice and green beans, nice tasty supper! thanks for sharing!!
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Tweaks
-
We loved the flavor on these. I used turkey cutlets instead of chicken and these were a lovely dinner. The only problem I had was that the coating mix ran out halfway through and I needed to make more up. I'm not sure if I was putting it on too heavy, but we needed more. We ate these, along with french fries, with ketchup and barbeque sauce to dip into. Great kid friendly meal!
RECIPE SUBMITTED BY
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