Crunchy Chicken Fingers
medium skinless, boneless chicken breast halves
8 ounce carton dairy sour cream
tablespoons lemon juice
tablespoon Worcestershire sauce
teaspoon celery salt
teaspoon black pepper
8 ounce package (4 cups) herb-seasoned stuffing mix, coarsely crushed
cup butter or margarine, melted
- Cut chicken into 3/4-inch wide strips; set aside. In a shallow bowl combine sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, and pepper.
- Dip chicken strips into sour cream mixture; coat with crushed stuffing mix. Arrange chicken strips in two large shallow baking pans (pieces shouldnt touch). Drizzle melted butter over chicken.
- Bake, uncovered, in a 375 degree F oven about 25 minutes or until chicken is no longer pink, rotating pans after 15 minutes. Makes 10 to 12 servings.
From the Test Kitchen
Cover tightly. Transport in an insulated carrier.
For 6 Servings:
Prepared using method above, except arrange chicken strips in one large shallow baking pan.
Nutrition Facts(Crunchy Chicken Fingers)
- Per serving:
- 312 kcal cal.,
- 12 g fat
- (6 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 89 mg chol.,
- 496 mg sodium,
- 19 g carb.,
- 2 g fiber,
- 1 g sugar,
- 30 g pro.
- Percent Daily Values are based on a 2,000 calorie diet