Thursday, January 29, 2009

Baked Chicken Fingers

In honor of the Great Vegan Experiment of 2009, I thought I'd pass on a now-banned (or at least greatly modified) recipe. Scarlet Lily is looking for things she can freeze in advance for dinners, now that she's preggers. Here's one that recently got the Husband AND the Mr. Ouiser seal-of-approval (or so they said...)

Baked Chicken Fingers
  • 1/2 c wheat germ
  • 1/2 c unprocessed bran
  • 1/4 c plain, dried breadcrumbs
  • 2 Tbsp ground flaxseed
  • 2 Tbsp grated parmesan cheese
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • coarse salt and ground pepper
  • 1 Tbsp olive oil
  • 2 large eggs
  • 1 1/2 lbs chicken tenders (I just used breast halves and cut them to a roughly tender shape)
  1. Preheat oven to 450 degrees. In food processer, combine first seven ingredients (through garlic), 1 1/2 tsp salt, and 1/4 tsp pepper. Pulse to combine. Add oil; pulse to combine. Transfer to large bowl.
  2. Set a wire rack on a rimmed baking sheet. In a shallow bowl, lightly beat eggs. Dip chicken in eggs (allowing excess to drip off), then dredge in crumb mixture, patting to adhere. Place on rack and transfer to oven.
  3. Bake until chicken is opaque throughout, 12-14 min.
393 cal per serving.
Serves 4.

This recipe can easily be doubled or even tripled for freezing. Serve with condiments of choice. We enjoy a sweet chili ginger sauce from The Ginger People.

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