A typical family dinner up until now involves my 2 1/2 year old running laps around the kitchen island and my 5 year old whining that he doesn't want to eat what I've made and asking me about different scenarios: "What will you do if I take a bite and throw up everywhere?" "Would you be sad if I ate this meal and it was so gross that I fainted and hit my head really hard on the ground and started bleeding everywhere?""If I take one bite, will you give me dessert and buy me a Furby?". You get the idea.
I have attempted this before, but my patience runs out after a few days and I give up and turn back into a short order cook. But NOT THIS TIME! I am trying to make meals that are healthy, but the kids will still be willing to eat. We are about a week in and things are going pretty well (knock on wood). One of the most well-received main courses was this recipe for healthy, baked chicken fingers.
BAKED CHICKEN FINGERS
- 1 lb. Boneless, Skinless Chicken Breasts (cut into chicken finger shapes) or Chicken Tenderloins
- 1 Cup Panko Bread Crumbs
- 1/2 Cup Rolled Oats
- 1 T Parsley
- 1/2 T Oregano
- 1/3 tsp Garlic Powder
- 1/3 tsp Salt
- Fresh Ground Black Pepper
- 1/2 Cup Milk
- 1 T Dijon Mustard
- Optional: you can also add crushed almonds or pecans to bread crumb mixture
- Preheat oven to 450 degrees.
- Line baking sheet with foil and lightly spray with non-stick cooking spray.
- Mix together milk and dijon mustard in a bowl and set aside.
- Mix remaining ingredients (except chicken) in another bowl or shallow dish.
- Dip chicken pieces in milk mixture, then roll in bread crumb mixture.
- Place coated chicken pieces onto foil-lined baking sheet.
- Bake at 450 for approximately 20 minutes, or until chicken fully cooked and no longer pink in the center.
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