Chicken Fingers
Low Carb Recipe
Make these crispy, crunchy chicken fingers and serve with mustard and honey for dipping. Chinese version included.
Recipe Ingredients
1/2 cup crushed corn flakes
1 teaspoon chopped, fresh basil
4 (4-ounce) boneless, skinless chicken breasts
2 egg whites, lightly beaten
2 tablespoons spicy Dijon mustard
2 tablespoons honey
Recipe Directions
Heat oven to 400-degrees. Spray a baking sheet with nonstick cooking spray.
Crush corn flakes and combine with basil. Cut chicken into one-inch pieces; dip into egg whites and roll in crushed corn flakes. Place on baking sheet and bake, 10-12 minutes or until juices run clear. Combine mustard and honey for dipping.
Nutrition information per serving:
Recipe makes 4 servings
Calories: 180
Total Fat: 2g
Protein" 22g
Total Carbohydrate: 13g
Sodium: 280g
Chinese Chicken Fingers
Ingredients:
1/3 cup lemon juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 teaspoon peanut oil
1/8 teaspoon cayenne pepper
1 pound skinless and boneless chicken breasts, 2-each in 8 slices
Directions:
Combine the lemon juice, soy sauce, mustard, oil and cayenne pepper in a medium-sized bowl.
Add the chicken strips and toss well to coat. Cover and refrigerate at least 1 hour, tossing occasionally.
Preheat the broiler and lightly grease the broiler pan rack. Place the chicken strips on the rack about 1 inch apart and broil 4-5 inches from the heat for 5 minutes, brushing once with the soy sauce mixture halfway through the cooking. Turn the chicken and broil 5 minutes longer, again brushing with the soy sauce mixture halfway through.
Yield: 4 servings (4 chicken fingers each)
Per serving:
Calories: 156;
Protein: 24g;
Carbohydrate: 0g;
Fat: 6g;
Cholesterol: 66mg;
Sodium: 600 mg
