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CRUNCHY CHICKEN FINGERS

The Six O'Clock Scramble by Aviva Goldfarb

These chicken strips are a great way to use up leftover stuffing or take advantage of post-Thanksgiving sales. They are also bound to please the kids—and adults—in your family You can dip them in ketchup, honey mustard, or barbecue sauce. Serve them with steamed green beans.
Prep (10 minutes) +
Cook (25 minutes)
8 servings

 

Ingredients

• 4 ounces reduced-fat sour cream
• 1 tablespoon Dijon mustard (optional)
• salt and pepper to taste
• 2 cups dry stuffing mix (either herb-seasoned or cornbread)
• 2 packages (about 2 pounds) chicken tenderloins (or use boneless, skinless chicken breasts, cut into strips)
 

Directions

Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray

Put the sour cream in a shallow bowl and stir in the mustard (optional), salt, and pepper. Put the dry stuffing in another large shallow bowl or on a plate and crush it into smaller pieces, without completely pulverizing it.

Dip each piece of chicken in the sour cream mixture, shake off the excess, then roll and press the chicken in the stuffing, coating each piece as well as possible. Put the coated chicken strips on the baking sheet and spray the tops of the chicken strips with cooking spray.

Bake the chicken strips for 20 minutes until they are cooked through and lightly golden.
 

Nutritional Information per serving:

    Calories 250
    Total Fat 3g, 5%
    Saturated Fat .5g, 4%
    Cholesterol 70mg, 23%
    Sodium 600mg, 25%
    Total Carbohydrate 24g, 8%
    Dietary Fiber <1g, 4%
    Protein 30g
    Sugar 3g

     

 

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