Baked Chicken Fingers
Prep time
Cook time
Total time
This is an incredibly easy and kid friendly recipe. I find that kids tend to enjoy their food more if they have a hand in creating it. My 4 year old had a great time helping me in the kitchen with this one. It's a little messy but, hey, that's what paper towels are for, right?
Serves: 4
  • Olive oil
  • 1½ lbs. boneless, skinless chicken breasts
  • ½ c. skim milk
  • 1 Tbsp. Dijon mustard
  • ¼ c. sliced almonds
  • ¼ c. rolled oats
  • ½ c. whole wheat bread crumbs
  • 1 Tbsp. dried parsley flakes
  • ¼ tsp. freshly ground black pepper
  1. Preheat oven to 375 degrees. Lightly coat a baking sheet with olive oil.Trim any fat from chicken and cut into strips (approx. 6-8 per breast).
  2. Stir milk and mustard together in a bowl. In a separate container mix together almonds, oats, bread crumbs, parsley, and black pepper.
  3. One at a time, dip chicken into milk mixture then dredge them in oatmeal mixture, making sure each piece is evenly coated.
  4. Arrange on baking sheet and bake for 14 to 16 minutes, turning once, or until chicken is cooked through and coating is golden brown.
Nutrition Information
Serving size: 6 strips Calories: 250 Fat: 8 g Carbohydrates: 7 g Protein: 37 g