Heating your baking sheet prior to cooking ensures crispier results for your chicken fingers. Serve them with ranch dressing, barbecue sauce, or honey mustard for dipping.
1 cup Italian-flavored dry bread crumbs
2 tablespoons grated Parmesan cheese
1 clove garlic, minced
1/4 cup oil
6 boneless, skinless chicken breasts
How to Make It
Preheat oven to 425°. Heat a large baking sheet in the oven for 5 minutes.
Combine bread crumbs and cheese in a shallow dish; set aside. Combine garlic and oil in a small bowl, set aside.
Place chicken between 2 sheets of heavy-duty plastic wrap. Flatten chicken to 1/2-inch thickness, using a meat mallet or rolling pin; cut into one-inch-wide strips. Dip strips in oil mixture; coat with crumb mixture.
Coat preheated baking sheet with non-stick vegetable spray and place chicken on prepared baking sheet. Bake at 425° for 12 to 14 minutes, turning after 10 minutes.
I baked it a bit longer than called for, then turned on the broiler for a few minutes, but it never got crisp. Breading was soft and mushy. It needs more seasoning, such as Lawry's seasoned salt. This recipe needs work, doubt I will try it again.
Excellent Recipe!! I actually marinated the chicken in a creamy balsamic dressing and a spicy chipotle dip that I made a couple of days ago. This gave it a little kick and my boyfriend LOVED IT. The recipe is easy to follow and very quick. I also let the chicken heat in the oven for about 20 minutes instead of 14 minutes. This gave it a crispier texture.
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