Low-Fat Chicken Fingers Recipe
Introduction
Dreading the treadmill time you'll have to clock to burn off these babies? No worries. These chicken fingers taste just like the real thing -- but with about a tenth of the fat. Pair 'em with one of our diet-friendly dipping sauces!
Ingredients
12 ounces skinless, boneless chicken-breast halves
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon prepared mustard
2 cups cornflakes, finely crushed
Dash of black pepper
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon prepared mustard
2 cups cornflakes, finely crushed
Dash of black pepper
Directions
1. Preheat oven to 450 degrees F. Cut chicken into 3-by-3/4-inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper.
2. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an ungreased baking sheet.
3. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.
Serving Size: Makes 4 servings of 3 oz.
Number of Servings: 4
Recipe submitted by SparkPeople user FITNESSMAGAZINE.
2. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an ungreased baking sheet.
3. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.
Serving Size: Makes 4 servings of 3 oz.
Number of Servings: 4
Recipe submitted by SparkPeople user FITNESSMAGAZINE.
Number of Servings: 4
