• If you are citizen of an European Union member nation, you may not use this service unless you are at least 16 years old.

  • Stop wasting time looking for files and revisions. Connect your Gmail, DriveDropbox, and Slack accounts and in less than 2 minutes, Dokkio will automatically organize all your file attachments. Learn more and claim your free account.


Chicken Finger Recipes

Page history last edited by PBworks 13 years, 8 months ago


Hungry Girl's Fiber One Chicken Tenders

Yield: 1 serving; 4 points per serving


6 oz. Boneless Skinless Chicken Breasts (raw); cut lengthwise into 5 strips

1/2 cup Fiber One cereal

1/4 cup Egg Beaters, Original

1/4 tsp. Lawry's Garlic Salt

pepper (to taste)


Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add Garlic Salt and pepper to crumbs.


Place crumbs in one small dish and Egg Beaters in another. Next, coat raw chicken strips with Egg Beaters and then with crumb mixture.


Place strips on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of strips and place in oven. Cook for 10 minutes, and then turn strips over. Add another light mist of nonstick spray and cook for an additional 8 - 10 minutes (until chicken is fully cooked and Fiber One looks crispy).


Reviews for Hungry Girl's Fiber One Chicken Tenders




Buffalo Chicken Fingers (Core)

Yield: 4 servings


1 serving cooking spray

1.25 lbs chicken breasts or chicken breast tenderloins, cut into 16 strips total

1/2 tsp salt

1/2 tsp paprika

1 tsp minced garlic

2 TBS FF margarine

4 tsp hot pepper sauce, or to taste

1/2 c FF blue cheese dressing

4 medium stalks celery, cut into 4 sticks each


Coat large nonstick skillet with cooking spray and heat over medium-high heat.


Place chicken on a plate and sprinkle with salt and paprika. Add chicken to skillet and cook, turning occasionally, until lightly browned and cooked through, about 5-7 minutes. Add garlic; reduce heat to low, stir and cook until fragrant, about 30 seconds.


Remove skillet from heat; stir in margarine and hot sauce until margarine melts. Serve chicken with blue cheese dressing and celery on the side.




Chicken Fingers and Honey Sauce

Yield: 4 servings; 5 points per serving


12 oz skinless chicken tenders

2 Beaten egg whites

1 tablespoon honey

2 cups cornflakes, crushed

1/4 teaspoon pepper

1/4 cup honey

4 teaspoons prepared mustard or Dijon-style mustard

1/4 teaspoon garlic powder


Rinse chicken, pat dry with paper towels. In a small mixing bowl combine the egg whites and the 1 tablespoon honey.


In a shallow bowl combine the cornflake crumbs and pepper. Dip the chicken strips into the egg white mixture. Roll in the crumb mixture to coat.


Place in a single layer on a ungreased baking sheet. Bake chicken in a 450° F. oven for 11 to 13 minutes, or until no longer pink.


Meanwhile, for sauce, in a small bowl stir together the 1/4 cup honey, mustard, and garlic powder. Serve with chicken.




Grilled Orange Chicken Fingers

Yield: 4 servings


1 lb. boneless, skinless chicken breasts, trimmed of fat

1 1/2 Tbsp. Dijon mustard

1 1/2 Tbsp. frozen orange-juice concentrate, thawed

1 1/2 Tbsp. honey

1 tsp. sesame oil

1/2 tsp. freshly ground pepper

Salt to taste


Cut chicken crosswise into 3/4-inch-wide strips. Whisk together mustard, orange-juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes.


Meanwhile, prepare grill or preheat the broiler. Lightly oil rack or coat with nonstick cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill or broil for 2 to 3 minutes per side, or until no longer pink in the center. Season with salt and serve.


Per serving: 174 calories; 4 g fat; 63 mg cholesterol; 10 g carbohydrate; 23 g protein; 0 g fiber; 342 mg sodium; 248 mg potassium.




Chicken Parmesan Tenders

Yield: 4 servings; 6 points per serving


1 sprays cooking spray

1/2 cup seasoned bread crumbs, Italian-style

3/4 oz reduced fat parmesan cheese, finely grated (about 1/4 cup)

1 tsp garlic powder

3 medium egg white(s)

1 pound uncooked boneless, skinless chicken breast, cut into 24 thin strips

1 cup marinara sauce, heated


Preheat oven to 400°F. Coat a 9 X 13-inch baking pan with cooking spray. Combine bread crumbs, cheese and garlic powder in a small, shallow bowl. Whip egg whites until foamy and place in another shallow bowl.


Dip chicken first into egg whites and then into bread crumb mixture to coat thoroughly. (Note: You may use boneless, skinless chicken tenders instead of chicken breasts, if desired.)


Place chicken tenders on prepared pan and bake until crispy, about 25 minutes. Serve chicken with warmed sauce. Yields about 6 chicken tenders and 1/4 cup of sauce per serving.



Comments (0)

You don't have permission to comment on this page.