Healthy Baked Chicken Fingers

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).

Healthy Baked Chicken Fingers
 
Prep time
Cook time
Total time
 
Healthy baked chicken fingers are a family favorite.
Author:
Recipe type: Chicken, Dinner
Serves: 4
Ingredients
  • 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
Instructions
  1. Preheat oven to 425 degrees.
  2. In bowl, combine breadcrumbs, Parmesan, garlic powder, thyme and ¼ tsp. salt.
  3. 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.
  4. Transfer the strip to the crumb mixture (turning to coat). Transfer to baking sheet. Repeat with remaining chicken, butter and crumbs.
  5. Bake (turn once) until chicken strips are golden, about 20 minutes.
  6. Remove from oven and let cook for 3 minutes.
  7. Serve with your favorite dipping sauce like honey-mustard.

 

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Have a great night!

Julia

 

Comments

  1. That looks so yummy. I love Cooking Light, but I haven’t had the time to delve into the most recent issue yet. :) It seems like you can always count on them for a tasty version of a traditionally comforting food. I love it!
    Haley @ The Saucy Apple recently posted..Principle 1: Reject the Diet MentalityMy Profile

    • A Cedar Spoon says:

      I totally agree! I love when the newest edition comes in the mail–it is definitively the one food magazine I can’t live without. Thanks for stopping by.

  2. How easy to make and kids will devour these. They look so crunchy!
    Maureen | Orgasmic Chef recently posted..Bread PuddingMy Profile

  3. Kristin Slocum says:

    I have a similar recipe where you use corn flakes……so good and healthy! Looking forward to trying this one!

  4. I made this last night and it was a true success! Very crunchy and totally easy to make! This one is going in my recipe list! Thank you!

  5. Kristen says:

    Could you use an egg to make the breadcrumb mixture stick rather than butter?

    • I definitely think you can…I use egg a lot with breadcrumbs for things like meatballs and breading on meat. I would start with one egg slightly beaten.

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