Saturday, November 6, 2010

Baked Chicken Fingers

I really like this recipe for a number of reasons: it's easy, it's healthy, and Hudson loves them! They're pretty tasty and the wheat germ, bran, and flax seed add lots of nutritional value. I've also made these before without the unprocessed bran because I didn't have any in the house and they were still great.

Serves 4
  • 1/2 cup wheat germ
  • 1/2 cup unprocessed bran
  • 1/4 cup plain dried breadcrumbs
  • 2 tablespoons ground flax seed
  • 2 tablespoons grated Parmesan
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 2 large eggs
  • 1 1/2 pounds chicken tenders (about 16)
  • Barbecue sauce, for serving (optional)
  1. Preheat oven to 450 degrees. In a food processor, combine wheat germ, bran, breadcrumbs, flax seed, Parmesan, onion and garlic powders, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; pulse to combine. Add oil; pulse to combine. Transfer crumb mixture to a large bowl.
  2. Set a wire rack on a rimmed baking sheet. In a shallow bowl, lightly beat eggs. Dip chicken in eggs (allowing excess to drip off), then dredge in crumb mixture, patting to adhere. Place on rack, and transfer to oven.
  3. Bake until chicken is opaque throughout, 12 to 14 minutes. Serve with barbecue sauce, if desired.

Read more at Baked Chicken Fingers - Martha Stewart Recipes

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