Do You Really Know What I Am Made Of?
Lets face it, our kids will pretty much eat anything that is in the shape of a chicken nugget, right? I am the first to admit, that I have swiped a yummy, fast food nugget, from my son's Happy Meals here and there. Yes, they are quick, easy to serve and save time, but these nuggets, are far from healthy and extremely processed. Although, these fast food chains, such as McDonald's, claim you are getting an all, white meat product, the reality is, that their nuggets are only 44% chicken and 56% salt, corn, sugar, preservatives and even chemicals!
So, protect those little ones bellies and bodies, by serving them a healthy alternative, that still keeps the concept of the chicken finger, or nugget, is easy to make, tastes extremely good, and can be enjoyed by the whole family. It is, Baked Chicken Fingers with a Tangy Honey Mustard dipping sauce.
This recipe is also great to use for an appetiser at a party. try it this week, served with some healthy sides like, homemade french fries and broccoli with a little garlic and olive oil.
Enjoy!
P.S. Get the kids involved, by letting them shake up the chicken strips and the breadcrumb mixture in a ziplock.
Ingredients:
4 skinless, boneless chicken breasts
2 tbsp. (30 mL) vegetable oil
1 cup (250 mL) bread crumbs
2 tbsp. (15 mL) grated Parmesan cheese
1 tsp. (5 mL) crumbled dried oregano
1/2 tsp. (2 mL) salt
1/4 tsp. (1 mL) black pepper
2 tbsp. (30 mL) vegetable oil
1 cup (250 mL) bread crumbs
2 tbsp. (15 mL) grated Parmesan cheese
1 tsp. (5 mL) crumbled dried oregano
1/2 tsp. (2 mL) salt
1/4 tsp. (1 mL) black pepper
Honey Mustard Dipping Sauce:
2 tbsp. (30 mL) honey
2 tbsp. (30 mL) Dijon mustard
2 tbsp. (30 mL) vegetable oil
2 tbsp. (30 mL) Dijon mustard
2 tbsp. (30 mL) vegetable oil
Cooking Instructions:
1. Preheat the oven to 400°F (200°C). Spray a baking sheet with nonstick vegetable oil spray.
2. Cut each of the chicken breasts into 4 or 5 lengthwise "fingers." Place in a bowl. Add the vegetable oil and stir to coat everything evenly.
3. In a bowl, stir together the bread crumbs, Parmesan cheese, oregano, salt and pepper. Transfer to a plastic bag (make sure there are no holes). Add the chicken strips, 3 or 4 at a time, and shake to coat with the crumb mixture. Arrange on the prepared baking sheet. Repeat with the remaining chicken strips and crumb mixture.
4. Bake for 10 minutes, turn the strips over and continue to bake for another 5 to 10 minutes, until nicely browned and cooked through.
5. Meanwhile, make the dipping sauce. Combine the honey, Dijon mustard and vegetable oil in a food processor or blender. Blend until smooth and creamy.
6. Serve chicken fingers hot or at room temperature with honey mustard dipping sauce. If putting in a lunch bag, pack the sauce separately in a small, tightly sealed plastic container.
2. Cut each of the chicken breasts into 4 or 5 lengthwise "fingers." Place in a bowl. Add the vegetable oil and stir to coat everything evenly.
3. In a bowl, stir together the bread crumbs, Parmesan cheese, oregano, salt and pepper. Transfer to a plastic bag (make sure there are no holes). Add the chicken strips, 3 or 4 at a time, and shake to coat with the crumb mixture. Arrange on the prepared baking sheet. Repeat with the remaining chicken strips and crumb mixture.
4. Bake for 10 minutes, turn the strips over and continue to bake for another 5 to 10 minutes, until nicely browned and cooked through.
5. Meanwhile, make the dipping sauce. Combine the honey, Dijon mustard and vegetable oil in a food processor or blender. Blend until smooth and creamy.
6. Serve chicken fingers hot or at room temperature with honey mustard dipping sauce. If putting in a lunch bag, pack the sauce separately in a small, tightly sealed plastic container.
Makes 4 servings
