Finger Foods….

8 09 2010

I seem to always have a bit of difficulty post vacation remembering what I use to make prior to vacation. I call it vacation brain. So yesterday I had MAJOR vacation brain and surfed over to Eggface to see what she was making.
I grabbed her “Faux Fried Zucchini” slices and decided to give them a whirl with chicken fingers.

Chicken fingers could have the potential of being dry and therefore for the gastric challenged, an eat-and-barf sort of dinner. WELL… hats off to Susan Maria Leach, as she has a tried and true recipe for chicken fingers that are moist and delicious. Both the chicken fingers and the zucchini needed to be baked for the same amount of time,so i decided to have both on the same cookie sheet.. instant dinner (and lunch the next day). I did sub dehydrated onions into Eggface’s breading recipe, and they turned out great, almost like an onion pakora.

Susan Maria Leach Chicken Tenders

10 ounces of chicken, cut into chunks
1/4 cup of reduced mayo
1/4 cup of parm cheese
1/2 panko or breadcrumbs

lined baking sheet with a bit of spray (so they dont stick). Preheat oven to 425. Mix mayo and cheese in one bowl, and the panko with some salt and pepper in another bowl. Pat chicken dry, roll into mayo-cheese sauce, roll in panko and place on baking sheet.

Nutrition on the chicken tenders (3 oz) are:
208 Calories, 8g fat, 5g carbs, 22g protein

apologies for the horrible pictures.. i almost forgot to take a pic so i grabbed them out of the oven and did a fast click of the cell phone.

terrible picture but there is a chicken tender, and two zucchini slices with Eggface protein dip on the side and a bit of mustard.




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