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Crunchy Chicken Fingers
Ingredients
- 8 medium skinless, boneless chicken breast halves
- 1 8 ounce carton dairy sour cream
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/4 teaspoon celery salt
- 1/4 teaspoon black pepper
- 1 8 ounce package (4 cups) herb-seasoned stuffing mix, coarsely crushed
- 1/4 cup butter or margarine, melted
Directions
1. 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.
2. 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.
3. 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 KitchenTo Tote:
- Cover tightly. Transport in an insulated carrier.
- Prepared using method above, except arrange chicken strips in one large shallow baking pan.
Nutrition Facts
(Crunchy Chicken Fingers)
- Servings Per Recipe 10,
- cal. (kcal) 312,
- Fat, total (g) 12,
- chol. (mg) 89,
- sat. fat (g) 6,
- carb. (g) 19,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 1,
- pro. (g) 30,
- vit. A (IU) 486,
- vit. C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 496,
- Potassium (mg) 275,
- calcium (mg) 71,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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