Healthy Baked Chicken Fingers

One of my goals this year is to make sure we have peaceful family dinners where both kids stay in their seats and eat whatever I serve (good luck, right?!). 

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

Ingredients:

• 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

Directions:

• 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.

Bon Appetit!

-Blythe

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