Nutty Chicken Fingers
Super quick and easy to make, and these chicken fingers came out delicious. The aroma during the cooking made the whole house smell great...
Yield
5 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
cornflake crumbs
or panko bread crumbs |
* |
| ½ | cup |
pecans
chopped |
|
| 1 | tablespoon |
parsley flakes
|
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| 12 | ounces |
chicken breast halves, boneless, skinless
|
|
| 2 | tablespoons |
milk, skim
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
cornflake crumbs
or panko bread crumbs |
* |
| 118 | ml |
pecans
chopped |
|
| 15 | ml |
parsley flakes
|
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
garlic powder
|
|
| 346.8 | ml/g |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
milk, skim
|
Directions
In a shallow dish combine cornflake crumbs, pecans, parsley, salt, and garlic powder.
Dip chicken in milk, then roll in crumb mixture.
Place in a 15x10x1 inch baking pan.
Bake in a 400℉ (200℃). oven for 7 to 9 minutes or until chicken is tender and no longer pink.
