Wednesday, August 31, 2011

Herbed Chicken Fingers

1/2 cup panko (Japanese breadcrumbs)
1/2 cup plain breadcrumbs
1 teaspoon Garlic Powder
1 teaspoon Dill Weed
1 teaspoon Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon Ground Black Pepper
1/2 cup nonfat yogurt
1/2 teaspoon Ground Mustard
2 tablespoons water
1 1/2 pounds chicken tenders

  1. Mix panko, breadcrumbs, Garlic Powder, Dill Weed, salt and Ground Black Pepper in shallow bowl.  Stir together yogurt, Ground Mustard and water in a second shallow bowl.  Moisten chicken lightly with yogurt then roll in breadcrumb mixture.  Place in a single layer on a nonstick rimmed baking sheet.  Spray with nonstick spray.
  2. Bake in preheated 400 degree oven for 10 to 12 minutes or until coating is golden brown and chicken is cooked through.  Serve with dipping sauces.
Prep time: 15 minutes
Cook time: 12 minutes
Servings: Makes 6

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