I realized that from what recipes I usually post it may look like we eat nothing but cookies.
In my dream world that would be true, but, alas, it is not real life.
This is a recipe that comes from Cook This, Not That, Kitchen Survival Guide.
I’m a big fan of this book series. I feel like I’m reading a horror novel when I read about restaurant entrees that have about 1500 calories.
This is a recipe for chicken fingers which uses panko (japanese bread crumbs) which I am also becoming a huge fan of because of its wonderful crispiness without being fried.
Healthified Chicken Fingers
1 lb, boneless, skinless chicken tenders (I just slice up chicken breasts)
Salt and Pepper to taste
3 egg whites lightly beaten
2 cups panko
Preheat oven to 450. Season the chicken with salt and pepper. Place the egg whites in a shallow bowl. Place the crumbs on a plate and season those, too. (I used some season-all here.) Dip the chicken tenders into the egg, then toss in the crumbs being sure to coat fully.
Place the breaded chicken pieces on a baking sheet coated with cooking spray and bake for 10 to 12 minutes, until the crumbs have browned and the chicken in firm.
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