Breaded Chicken Fingers

Course : Chicken
Serves: 1
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1 Pound chicken breasts -- skinned and fat removed
1/2 Cup yogurt cheese
1 Tablespoon ketchup
1 Teaspoon Colmans Mustard
1/2 Teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 1/2 Cups saltine cracker crumbs
1/2 Teaspoon garlic powder
1 Teaspoon dried dill weed

Preparation / Directions:

Prepare a baking sheet by spraying with a no-stick vegetable spray. Preheat oven to 400 F. Cut chicken breasts into 3/4" strips and pat dry with paper toweling. In a mixing bowl, combine yogurt cheese, ketchup, Colman's Mustard, Worcestershire sauce and pepper and mix well to blend. Place cracker crumbs, garlic powder and dried dill weed into a medium size bowl and combine well. Roll coated chicken breasts one at a time in cracker crumbs. Place chicken strips in a single layer on baking prepared baking sheet and bake in preheated 400 F oven for 15 minutes. Turn strips over and bake for an additional 10 to 12 minutes or until lightly browned and cooked through. Test for doneness by cutting into one strip, there should be no pink showing. Serve immediately. If desired, dip chicken strips into a Sweet and Sour Sauc


Nutritional Information:

1323 Calories (kcal); 49g Total Fat; (33% calories from fat); 102g Protein; 113g Carbohydrate; 240mg Cholesterol; 2223mg Sodium

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