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

 

Panko-Baked Chicken Fingers
Panko-Baked Chicken Fingers
Servings
16chicken fingers
Servings
16chicken fingers
Ingredients
Servings: chicken fingers
Units:
Ingredients
Servings: chicken fingers
Units:
Instructions
  1. Preheat oven to 400°F. Spray a baking sheet with non-stick cooking spray.
  2. In a bowl, whisk Dijon mustard with egg whites. In a second bowl, mix together bread crumbs, paprika, parsley, lemon zest, salt and pepper.
  3. 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.