Simple Baked Chicken Fingers & Menu Time!
I realized it’s been a while since I posted our weekly menu for everyone and since I know all of you are dying to know what we are eating this week, I figured I would do you a favor and share.
Tonight: Grilled teriyaki shrimp & pineapple kabobs with brown rice
Fri: Ribeye steaks with roasted asparagus & grown up mac & cheese (Vermont white sharp cheddar and picante provolone)
Sat: Turkey tacos with my homemade taco seasoning (I might even try to make tortillas but I am nervous because last time they were horrible and I threw them out)
Sun: Tandoori chicken masala (Not sure what else to serve with this one, suggestions are welcome!)
Mon: Baked zucchini & eggplant Parmesan casserole
Thurs: Baked Salmon & Tilapia with roasted broccoli
That’s as far as I have gotten. I will most likely use the extra 1/3 of a pound of ground turkey to make mini meatballs for the kiddos. I am sure one night this week I will make them simple baked chicken fingers. I finally found a winning recipe they they love and it’s baked and low fat! I am using a similar concept as the Coconut Ginger Chicken Fingers but I left out the spice for the kiddos. Success!
Ingredients (makes 4 large tenders, amounts are estimated):
- 1 boneless, skinless chicken breast, cut into 4 strips (or 8 if you want them smaller)
- 1/2 cup buttermilk
- 1 tbsp honey
- 1/8 cup white whole wheat flour
- 3/4 cup Panko breadcrumbs
- salt & pepper to taste
- dash garlic powder
- dash onion powder
- dash paprika
Mix buttermilk and honey, add chicken and marinate for 1 hour.
Preheat oven to 450F.
Mix all ingredients on a large plate. Roll chicken tenders in crumb mixture until thoroughly coated. Place on a wire rack over a baking sheet.
Spray chicken tenders with cooking spray or olive oil. Bake for about 8 minutes, flip, spray and bake for another 5-8 minutes or until cooked through. (FYI- If I were you, I wouldn’t trust my cooking times too much because I don’t really pay attention. I just go by feel and looks and I suggest you do the same!)
If you would like to make a grow up version of these, feel free to add tons of whatever spices you love!
Are you trying anything new on your menu this week?