Howevs, when given the choice, he is perfectly content subsisting on things most five-year olds prefer, such as pepperoni bread, Chex Mix, Chipotle and pizza. Therefore, I wasn't the least bit surprised when he offered up "chicken fingers" as his suggested meal for this week.
Luckily for the hubs, chicken finger recipes are pretty common in the clean/healthy eating world, so I had plenty of recipes to choose from.
Oven-Fried Chicken Nuggets
Source: Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today (2000)
- 2 lbs boneless, skinless chicken breast halves (used pre-cut chicken tenders)
- 3/4 c. cornflakes cereal (used cornflake crumbs)
- 1/2 c. all-purpose flour
- 3/4 tsp salt (skip)
- 1/2 tsp paprika
- 1/2 tsp pepper (skip)
- 1/3 c. buttermilk
- Cooking spray
- Heat oven to 400 degrees. Line pan with foil and spray. Cut chicken into 2-inch pieces.
- Place cereal, flour, salt, paprika and pepper into blender. Cover and blend on medium until cereal is reduced to crumbs. Pour into bowl. (Did not use a blender - just combined ingredients.)
- Place chicken and buttermilk in a heavy-duty resealable bag. Seal and let stand 5 mins, turning once. Dip chicken into cereal mixture and coat. Place on pan. Spray chicken with cooking spray.
- Bake uncovered for about 30 mins or until baked through. (This took only about 15 mins to bake, btw)
Per serving: 270 cals; 6g fat (2g saturated); 90mg chol; 670mg sodium; 20g carbs; 35g protein
It will come as no surprise that this was a big hit with both the kid and the hubs. It may also come as no surprise that I thought it was kind of bland, but I used a delish bbq sauce to liven it up (Old Carolina - 35mg sodium, btw). But, what I really liked about this recipe was how easy-peasy it was to throw together - perfect for a busy evening.
Shhh... I love Axl!