Panko-Baked Chicken Fingers
These are great the next day, too. Add them to a lunch box with a container of dipping sauce and some veggie sticks’yum!
Best Health magazine, October 2013; Images: Maya Visnyei
| Servings |
| 16chicken fingers |
| Servings |
| 16chicken fingers |
Ingredients
- 1/2 tsp Dijon mustard
- 2 egg whites
- 2 cups panko bread crumbs
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1 tsp lemon zest
- Salt and pepper Pinch each
- 2 chicken breasts (650 g total), cut into 16 1-in.-thick strips
Servings: chicken fingers
Units:
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Ingredients
Servings: chicken fingers
Units:
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Instructions
- Preheat oven to 400°F. Spray a baking sheet with non-stick cooking spray.
- In a bowl, whisk Dijon mustard with egg whites. In a second bowl, mix together bread crumbs, paprika, parsley, lemon zest, salt and pepper.
- Dip chicken in egg whites and then bread mixture, and place on baking sheet. Repeat till all strips are coated. Bake for 12 to 15 minutes until cooked through.
Recipe Notes
Each: 100 calories, 12 g protein, 1 g fat (0 g saturated fat), 10 g carbohydrates, 1 g fibre, 24 mg cholesterol, 142 mg sodium.
