CHICKEN FINGERS

Sarah Olliges

Serves 4
Serving size: 4 oz (4 chicken fingers)

4- 4 oz boneless skinless chicken breasts
3/4 cup eggbeaters or egg whites
1/4 cup FF salad dressing (honey-mustard, ranch, Italian)
2 cups bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder

Trim any fat from the chicken breast and cut each into four strips.

Mix the wet ingredients in one small bowl, and the wet ingredients in another. On the counter, line up the chicken breast, egg mixture, breadcrumbs, and a cookie sheet sprayed with cooking spray.

With one hand dip each piece of chicken in the egg then place into the breadcrumbs. With the other hand put the coated chicken on the sheet tray. (This method keeps your hands from getting all gunked up.)

Bake the chicken at 375 for about 20 minutes.

220 Calories
3.5g Fat