Friday, October 1, 2010

Oven-Baked Chicken Fingers

This is a family favorite! No matter how much I make, it never seems to be enough. I hope that your family finds as much enjoyment in eating this healthy, allergy-friendly meal.

6 chicken tenderloins

3 C Rice Chex

2 T garlic powder

1 T salt

Gallon-size zippy bag

Rice oil

  1. Preheat oven to 375 degrees.

  2. Place Rice Chex, garlic powder, and salt in zippy bag. Crush rice chex and shake bag to mix ingredients.

  3. Wash chicken tenders, pat dry and place in zippy bag. Shake bag and press Chex mix onto the chicken tenders. If the tenders are particularly thick, I like to pound them a little while in the bag for a better crust and more even cooking.

  4. Place chicken in baking pan. Drizzle the chicken with oil.

  5. Cook for 50 minutes to one hour until lightly brown and fully cooked through.

  6. Serve with Apricot Dipping Sauce.

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