Homemade take-out chicken fingers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Plain dried bread crumbs |
| 1¼ | teaspoon | Salt |
| ½ | teaspoon | Pepper, and dried thyme |
| 1 | large | Egg |
| 4 | Skinned chicken breasts, | |
| Boneless, cut in strips | ||
| **dipping sauce** | ||
| ¾ | cup | Apricot preserves |
| ⅓ | cup | Reduced fat sour cream |
Directions
Recipe by: Nancy L. Dell'aria/ womens day Preparation Time: 0:20 From: CookieTstr@...
Date: Thu, 23 May 1996 17:21:59 -0400 heat over to 450 F. Lightly coat a cookie sheet with nonstick cooking spray.
In a large plastic food bag, mix bread crumbs, salt, pepper, and thyme.
Beat egg with a fork in a medium bowl. Add chicken and stir to coat.
Remove 3 strips at a time, let excess egg drip off, then place in bag with crumb mixture. Close top and shake until chicken is well coated. Arrange on prepared cookie sheet, repeat with remaining chicken.
Bake 10 minutes, turning once, until lightly golden and meat is opaque throughout. Remove with tongs to a rack and let cool.
Spoon dipping sauce into small jars or containers with tight fitting lids.
Pack chicken fingers in plastic containers...Refrigerate until ready to go , then pack in a cooler. OR....serve immediately Posted to Master Cook Recipes List, Digest #96