Wednesday, February 11, 2009

Crinkly Fingers

Baked Chicken Fingers
adapted from

Olive oil
2 boneless skinless chicken breasts
1/2 c. skim milk
1 T. dijon mustard
1/4 cup almonds, sliced
1/4 c. rolled oats
1/2. c grated parmesan cheese
1 T. dried parsley flakes
1/2 t. ground black pepper

Preheat oven tp 350 degrees. Lightly coat a large baking sheet with cooking spray. Trim any fat from chicken and cut into strips. Stir milk and mustard together in a bowl. In a separate container, mix together almonds, oats, parmesan, parsley and pepper. One at a time, dip chicken into milk mixture, then dridge them in oatmeal mixture, making sure each piece is coated evenly. Arrange on baking sheet and bake for 14 to 16 minutes, turning once, or until chicken is cooked through and coating is golden brown.

The original recipe didn't call for parmesan cheese, but I wanted it, so I substituted it for whole wheat bread crumbs. You could go either way for less fat. These were easy to overcook, too. So watch it! Super yum!

1 comment:

Summer said...

Sounds really good. Will try later this week. I find that you can never go wrong with Parmesan.

BTW I like your cooking blog. Consider me a follower!