Last week, I had an extremely busy week at work, and with yoga class after work, I did not have much time to spend in the kitchen. When this happens, I am normally at a loss of inspiration until I decided to take a package of boneless, skinless chicken breasts and make baked chicken fingers. I paired this with kale chips, and it was pretty remarkable by the healthiness of the meal. In a pinch, try the Kale Chips I featured in an early post.
Baked Chicken Fingers
1 1/2 c. Panko Bread Crumbs
1 tbsp. Buttermilk Ranch Seasoning (The one I used was from Penzey’s)
1 tsp. Smoked Paprika
1/2 tsp. Chipotle Tabasco Sauce
1/2 c. buttermilk
2 tbsp. grated parmesan reggiano cheese
Salt and Pepper for the chicken breasts
2 Boneless Skinless Chicken Breasts, cut into strips
In a medium bowl, beat eggs, buttermilk, chipotle tabasco sauce together. In a 8 x 8 baking dish, combine the panko, spices, and grated cheese. Dip the chicken strips in the egg mixture, then take each strip and transfer to the panko mixture. Make sure that the panko mixture coats the chicken strip.
Bake in a 350 degree oven for 20 minutes or until the chicken temperature reaches 180 degrees and when cut shows no pink.
Since this dinner was made for two people, it can be easily doubled for a family of four.