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whole wheat chicken fingers from The Jewish Kitchen
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Whole Wheat Chicken Fingers - Healthy Option

Theses crispy on the outside and moist on the inside chicken fingers are delicious and nutritious. They're perfect for kids as well as grown ups and are easy to make. Make extras and freeze so you'll always have them on hand.
Course Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 1 cup Ken's Light Italian Dressing
  • 1 tsp. dried dill
  • 1 tsp. fresh minced garlic
  • 1 1/2 tsp. balsamic vinegar
  • 2 lbs. boneless, skinless chicken breast sliced into 2 inch x 1/2 inch pieces
  • 5 ounces 100% whole wheat bread
  • 2 1/2 tbsp. grated Parmesan cheese
  • 1 1/2 tbsp. canola oil

Instructions

  1. Mix Italian dressing with dill, garlic, and vinegar to make marinade.
  2. Marinade chicken under refrigeration for 2-6 hours up to 12 hours for added flavor.
  3. Make fresh breadcrumbs by laying the bread slices (single layer) on a baking sheet and baking at 275 degrees for around 10-15 minutes or until the bread is dry and barely starting to brown. Break the bread into 1 to 2 inch pieces and blend in food processor or blender until crumbs form.
  4. Mix the breadcrumbs with the parmesan cheese.
  5. Drain marinade and coat chicken with breadcrumb-parmesan mixture.
  6. Heat oil in skillet and lightly brown each side of the chicken fingers.
  7. Place the chicken fingers into a baking dish and bake in 350 degree oven for about 20 minutes until chicken is cooked (reaches a minimum internal temperature of 165 degrees).