Saturday, August 27, 2011

Back to School Lunch Ideas: Part II

    For my second installment of "Back to School Lunch Idea's", I thought I would make Homemade Chicken Fingers. Every child likes Chicken Fingers don't they? Mine does anyway. And if your child does as well, chances are you are already buying them. By making your own, you get 15 healthy chicken fingers for the price of two chicken breasts. Rather than paying the absurd prices they charge for the ready made chicken fingers at the grocery store. You can get the mystery meat dark meat fingers for an affordable price, but who wants to eat those.

Homemade Chicken Fingers:


2 boneless skinless chicken breasts
1/2 cup white bread crumbs
1/2 cup whole wheat bread crumbs
1/2 cup whole wheat flour
2 Lg. eggs, lightly beaten
2 Tbsps. water
kosher salt
fresh ground pepper
1/4 cup parmesan cheese, grated
2 Tbsps. parsley


(1) Form a small assembly line with three shallow containers.

(2) In the first container combine the whole wheat flour. Season with salt and pepper.
(3) In the second container scramble together the eggs and the water until frothy. Season with salt and pepper.
(4) In the third container combine the bread crumbs, parmesan, parsley and season with salt and pepper.
(5) Using two pieces of parchment paper (or a large plastic bag) as well as a meat mallet, pound out the chicken breasts until they reach about 1/2" thick.

(6) Cut the cutlets into as many 1 1/2" strips as the size allows.

(7) Starting with the flour, the then egg bath, and lastly the bread crumbs, bread the chicken strips.
(8) Place on a lined baking dish and freeze. Once frozen place in a freezer safe bag or container until ready to use.

(9) Once ready to use, preheat the oven to 350 degrees F. Bake for 30 minutes (15 minutes on each side).
A healthy meal, equals a happy child

*This recipe yields approximately 15 Chicken Fingers.

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