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Baked Chicken Fingers by Lisa Blayney serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Baked Chicken Fingers with a crunchy corn-flake crumb coating. Low-fat, healthy alternative to prepaged foods. Quick prep time! I like to serve mine with Curry Sauce and Spinach Salad.

Ingredients:

4 large

Boneless Skinless Chicken Breast

Egg White

3 T.

Milk

1 Cup

Corn Flake Crumbs

1 tsp.

Mrs, Dash Original Seasoning

1 tsp

Fresh Ground Pepper

1 tsp.

seasoned salt, optional

Cooking Spray

Directions:

Preheat oven to 375° F.

Cut chicken into long strips.

Beat egg white and milk in a bowl and toss in the chicken. Stir to coat.

Mix together corn flake crumbs with spices in a different bowl.

Spray cookie sheet with cooking spray.

Coat each piece of chicken with crumb mixture using a fork. Arrange on cookie sheet.

Spray tops with cooking spray and place in oven for 20 minutes.

Categories:

Main Dishes
Poultry