This recipe is an easy, healthy, and inexpensive dinner that everyone in your household with love. Even the pickiest eaters are guaranteed to devour these chicken fingers. By using egg whites, whole-wheat breadcrumbs, and parmesan; and by baking in the oven (instead of frying in oil), these chicken fingers are very low in fat. Sometimes baked chicken nuggets can be bland or soggy. But after many reincarnations, I finally ended up with this recipe which is full of pesto flavor and has a nice crispy texture. Serve this with any steamed green vegetable for a healthy, balanced meal.
1 lb chicken tenders
1/4 cup store-bought pesto
2 egg whites, beaten
1 cup whole wheat bread crumbs
1/2 c grated parmesan cheese
pinch cayenne pepper
1. Preheat oven to 375 degrees. Spray a baking sheet with oil and set aside.
2. Salt and pepper chicken tenders sparingly.
3. Set up dipping stations--in 1st bowl, put pesto. In 2nd bowl, put egg whites. In 3rd bowl, combine bread crumbs, parmesan, and cayenne.
3. Dip each chicken tender in pesto, egg white, and bread crumb mixtures. Lay on the baking sheet. When all the tenders are coated, put the baking sheet in the oven. Cook for 7-10 minutes, or until tenders are firm to the touch and no longer pink in the center.
Serves 4.
Printable version here.
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