RECIPE| Parmesean Crusted Chicken Fingers

RECIPE| Parmesean Crusted Chicken Fingers

Remember when you were a kid and chicken nuggets or chicken fingers were probably one of the best foods you had ever eaten? Well I guess I’m still a kid because nuggets and chicken fingers are still up there with all time fave/go to/gimmie/comfort foods along with mac and cheese (in the blue box) and mashed potatoes.

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Unfortunately those foods don’t really match up well with words like “Weight Loss” or “Healthy Eating”…. or do they?!!

Check out this YUMM-O recipe for Parmesean Crusted Chicken Fingers and Cauliflower Rice Chicken Fingers:

1 pound boneless/skinless chicken breast cut into strips

4 eggs beaten

1/4 cup Italian Seasoning (I used Mrs. Dash)

1 cup grated Parmesean Cheese

Large cookie sheet/baking sheet (non stick)

Pre-Heat oven to 350. In a large dish combine Parmesean cheese and Italian seasoning, set aside. Beat your 4 eggs in a separate dish and set aside. Start an “assembly line” placing your cutting board with chicken strips first, followed by eggs, followed by cheese/seasoning mix last. Start by dipping your chicken strips into the egg coating them on all sides, take egg covered chicken and drop into cheese/seasoning mix coating chicken well, place coated strip onto baking sheet. Continue until all strips are covered with egg and cheese/seasoning mix. (Strips should be a couple of inches a part on baking sheet.) Place strips into your pre-heated 350 oven for 15 to 20 mins depending on thickness of chicken, always check to be sure chicken is done before serving. Strips should be golden brown and crisp when done, feel free to sprinkle on more Italian Seasoning while strips are still warm. Serve hot and toasty! Dip fingers in Spicy Ketchup. Cauliflower Rice:

1 head of raw cauliflower chopped and greens removed

1 quart sized pot filled with water and strainer potato masher or fork

1 tsp Sea Salt 1 tsp black pepper 1 tsp garlic powder

1 tablespoon of butter

1 tablespoon of plain cream

Fill your quart sized pot with water and bring to boil, place chopped cauliflower into pot and allow to lightly boil for about 10 minutes or until tender. Remove pot from heat and pour cauliflower into strainer allowing moisture to escape. Place strained cauliflower back into quart sized pot, add salt, pepper, butter, and cream to cauliflower and using your potato masher or fork mix ingredients with cauliflower allowing the cauliflower to break up into a rice like texture. Feel free to season more as needed or to your liking, and adding a sprinkle of Parmesean cheese is not a bad idea either. Serve warm alongside chicken fingers.


Healthy Wishes, T

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