With the cold weather moving in it has been harder to wake up in the morning. Mix that with the dark nights once I am out of work and you have a recipe for “not wanting to cook dinner.”
I must admit some nights are a struggle in my household. Between wanting to play with my son who I do not get to see all day and just being plain tired cooking is sometimes put on the back burner.
This recipe for Healthy Baked Chicken Fingers is a good one and quick to make! I found it in my Cooking Light Magazine and knew it would be a hit in my house.
Think chicken tenders but not fried and a little bit healthier (possibly a whole lot healthier). These crispy chicken strips use panko break crumbs which gives them that added crunch that many of us love. I used a little side of honey-mustard for dipping but you can use whatever you like!
There are guaranteed to be a hit with kids (this was actually a pretty big hit with my husband too-who has already asked when we can make them again).
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan
- ¼ tsp. garlic powder
- ¼ tsp. thyme
- ½ tsp. salt
- ½ tsp. pepper
- 1 lb. boneless, skinless chicken breast, pounded to ½ inch thickness, cut into ¾ inch strips
- 3 Tbsp. butter, melted
- Preheat oven to 425 degrees.
- In bowl, combine breadcrumbs, Parmesan, garlic powder, thyme and ¼ tsp. salt.
- Season the chicken with pepper and remaining salt. Pour melted butter into a shallow bowl and dip the chicken strip in it, allowing excess to drip off.
- Transfer the strip to the crumb mixture (turning to coat). Transfer to baking sheet. Repeat with remaining chicken, butter and crumbs.
- Bake (turn once) until chicken strips are golden, about 20 minutes.
- Remove from oven and let cook for 3 minutes.
- Serve with your favorite dipping sauce like honey-mustard.