Chili-Lime Crisped Chicken Fingers
Per ServingChili-Lime Crisped Chicken Fingers |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 2 chicken fingers | ||
| Calories | 130 | |
| Fat | 2 | g |
| Saturated Fat | 0 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 11 | g |
| Fiber | 1 | g |
| Sugars | 4 | g |
| Cholesterol | 40 | mg |
| Sodium | 190 mg (without added salt) | |
| Protein | 16 | g |
| Choices: Carbohydrate 0.5, Lean meat 2 | ||
- Makes: 4
- Serving Size: 2 chicken fingers
Ingredients
| 1 | Tbsp. | Asian garlic-chili sauce or other |
| spicy Asian chili sauce | ||
| 1 | Tbsp. | lime juice |
| 1 | Tbsp. | clover honey |
| 1/4 | tsp. | sea salt, or to taste |
| 1/4 | tsp. | fresh-ground black pepper, or to taste |
| 10 | oz. | unseasoned, uncooked chicken breast tenders or boneless, skinless chicken breast, sliced into 8 wide, long strips |
| 1/2 | cup | plain whole wheat panko bread crumb |
Directions
- Preheat oven to 375°F. In a medium bowl, stir together the chili sauce, lime juice, honey, salt, and pepper. Add the chicken and toss until well coated.
- Place the bread crumbs in a shallow bowl. One at a time, dip all sides of the chicken strips into the bread crumbs, and place on a large nonstick baking pan.
- Lightly coat the chicken strips with butter-flavored cooking spray if desired. Bake 22 minutes or until done. Let chicken cool on the pan for 5 minutes before serving.
