Parmesan Chicken Fingers

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Ingredients

• 6 boneless, skinless chicken breast halves cut into 1 × 4 inch strips (or pre-cut boneless, skinless chicken strips)
• ½ cup Garelick Farms Butter Milk
• 1 lightly beaten egg
• 1 cup Italian Bread crumbs
• 1 cup grated Parmesan cheese
• 1 teaspoon each dried basil & thyme
• ½ teaspoon each dried powdered garlic, powdered onion, paprika and black pepper

Directions

This is a lower fat version of chicken fingers for the kids - a healthier version of their favorite drive-thru meal!

Preheat oven to 375 degrees. Rinse chicken strips and pat dry with paper towels.

In one mixing bowl, combine Garelick Farms Butter Milk and egg. In second mixing bowl, stir together bread crumbs, Parmesan and all dried herbs and spices.

Dip chicken strips in Butter Milk mixture and then roll in bread crumb mixture coating each well. Arrange strips on a baking sheet sprayed with non-fat cooking spray. Bake for about 20 minutes or until strips are cooked throughout and are light golden brown. Serve as an entrée with favorite salad or with your favorite dipping sauces.

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