Recipe By : The Parenting Cookbook by Kathy Gunst
Serving Size : 4 Preparation Time :0:15
Categories : Appetizers Kids
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breast halves
- (4 oz ea) --
- boneless, skinless
2 lg Eggs -- lightly beaten
2 tb Low fat milk
Salt -- to taste
Freshly ground pepper --
- to taste
Salsa Dip:
1 c Low-fat sour cream *
3 tb Mild salsa -- up to 5 tb
1 tb lime juice (optional)
Barbecue Dip:
1/2 c Catsup
2 tb Honey or maple syrup
1/2 ts Ground cinnamon
1 pn Nutmeg
1 ds Tabasco sauce (optional)
* or plain yogurt.
Why buy chicken nuggets at a fats-food (sic) restaurant when these
chicken fingers are better and fun to make?
--Reprinted in the Sacramento Bee, Jul 2, 1997
Preheat oven to 400°F. Cut the chicken into thin, finger-size strips.
In a small bowl, bet the eggs, milk, salt, and pepper. Add the
chicken strips and let them soak for about 5 minutes. Place the bread
crumbs on a plate. Lightly dredge the chicken in the bread crumbs.
Place the chicken strips on an ungreased baking sheet and bake for
8 minutes, until golden brown. Remove from the oven and flip over.
Bake another 8 minutes, until golden brown on this side as well. (If
you have cut them very thin, you may need to cook for only 12 to
14 minutes total.) Serve hot or at room temperature.
To Make Salsa Dip:
In a small bowl, mix the sour cream or yogurt with the salsa and lime
juice if needed.
To Make Barbecue Dip:
In a small bowl, mix the catsup, honey, cinnamon, nutmeg, and Tabasco
if needed. Serve cold or at room temperature.
