Nutty Chicken Fingers
Fat: 4.07 grams
Saturated Fat: 0.51 grams
Cholesterol: 34.51 mg
Sodium: 77.67 mg
Preheat oven to 400°F. In shallow dish, combine crumbs, pecans, parsley, garlic salt, and pepper and mix well.
Cut chicken into strips about 3 inches long and ½ inch wide. Dip the chicken in the milk, then roll in the crumb mixture to coat. Place in a 15″ × 10″ jelly roll pan.
Bake until chicken is tender and juices run clear when pierced with a fork, about 5 to 7 minutes. Serve at once with a dipping sauce.