Chicken Fingers
Chicken Fingers
Phase 2 Makes 4 servings (2 to 3 strips each) If you can't find whole-wheat bread crumbs, make your own: Toast a slice of whole-wheat bread in a 300°F oven until dry, about 10 minutes. Pulse in food processor until fine crumbs form. Ingredients 3 (6-ounce) boneless, skinless chicken breast halves 2 eggs 1/2 cup whole-wheat bread crumbs 1/2 cup whole-wheat flour Salt and black pepper 2 tablespoons extra-virgin olive oil Instructions 1. Trim excess fat from chicken. Lay pieces on counter; cover with parchment or wax paper. Pound each piece to an even 1/2-inch thickness. Cut each piece into 3 equal strips. 2. Whisk eggs with a pinch of salt in a shallow bowl. In a separate bowl, combine crumbs, flour, salt, and pepper. 3. Working with one piece at a time, dip both sides of strip into egg mixture. Transfer to crumb mixture; pat both sides of chicken with crumbs. Set strips on a wire rack to air-dry. 4. Heat oil in large nonstick skillet over medium heat; add strips and cook, 4 minutes per side, until golden brown and crisp. Serve hot. Per serving: 275 calories 27 g protein 16 g carbohydrate 3 g fiber 11 g total fat 2 g saturated fat 157 mg cholesterol 205 mg sodium |
All times are GMT -4. The time now is 09:38 PM. |
Copyright © 2024 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.