Chicken Fingers

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chickenChicken Fingers

Chicken fingers are just plain fun.  Healthy eating doesn’t have to be bland and boring.  In fact, if it was, I wouldn’t eat it!  I like food and I want fun food.  Enter chicken fingers.  Originally thought I’d make them for my kids, but we love chicken fingers just as much as they do.

One of the big reasons that I really love chicken fingers is they are easy and you can make them in big batches and freeze them.  To freeze for future use, take a long sheet of waxed paper, place a cooled chicken finger at one end and roll it until both sides are covered.  Repeat to form a stack.  Store the stack in a ziplock freezer bag for up to three months.  Dinner ready in minutes!

Pair this with any of your favorite sauces.  Two of our favorite sauces, and the one shown in the picture are recipes from Eat Like A Dinosaur by The Paeleo Parents.  A fun cookbook designed for kids but used regularly in our house by everyone.  Pictured here is the Southwestern Pineapple Sauce.

Chicken Finger Ingredients:

  • 6 boneless, skinless chicken breasts
  • ½ cup mayonnaise
  • ½ cup mustard
  • 1 Tbs garlic powder
  • Salt and pepper to taste
  • 2 ¼ cups panko crumbs

Directions:

  1. Preheat  oven to 450 degrees.
  2. Coat a baking sheet with coconut oil.
  3. Rinse  and dry chicken breasts.  Slice lengthwise.  Pound to a uniform      thinness.
  4. In  a shallow dish, mix together mayonnaise, mustard, and garlic powder.  Place panko in a second shallow dish.
  5. Work with one chicken strip at a time.   Season with salt and pepper, coat in the mayonnaise mixture, then  in the panko.  Place on the baking  sheet.
  6. Bake the strips for 20-25 minutes.

 

Filed Under: Blog, Main Course

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Avatar of Kellie About Kellie

Kellie Hill received her Bachelor of Arts from Willamette University in Speech Communication and a Bachelor of Science from Kaplan University in Nutrition, Health & Wellness.  She has a Nutritional Therapy Practitioner Certificate from Nutritional Therapy Association. Kellie has earned a Personal Trainer Certificate from American Sports & Fitness Association.

 

Kellie's philosophy is that there is no one-size fits all diet. Because of bio-individuality (each one of us is different), most diets will work for some people and not for others. We need to eat nutrient dense, whole foods that have been properly prepared - real food, as close to the form it was originally grown/raised in, prepared in a way that preserves or even enhances the nutritional value of the food.

 

She believes that it is important to investigate how the body is using the food as well as understanding what is happening in the bigger context of an individuals life.  She knows that we are obviously more than what we eat and that can have a very big impact on how the body deals with food. Kellie helps her clients identify and move toward their personal ultimate health goals.

 

Kellie is in private practice in Medford, Oregon. She consults with long-distance clients by phone and internet.

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