Nutty Chicken Fingers by Linda Larsen

These little sticks of chicken are great for kids. Serve them with a dipping sauce like Smoky Salsa (page 292 or Creamy Mustard Dip (page 280.

Serves 8

Calories: 117.39

Fat: 4.07 grams

Saturated Fat: 0.51 grams

Cholesterol: 34.51 mg

Sodium: 77.67 mg

¾ cup crushed cornflake crumbs

¼ cup finely chopped pecans

2 tablespoons chopped flat-leaf parsley

¼ teaspoon garlic salt

¼ teaspoon pepper

4 boneless, skinless chicken breasts

3 tablespoons 1% milk

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.

Low Fat, High Flavor Recipes