Tested till perfect Chicken Fingers with Sweet Potato Oven Fries

Chicken Fingers with Sweet Potato Oven Fries

Serve with: Carrot, broccoli and rutabaga sticks. Crushed melba toasts make an especially crisp coating for chicken fingers. Sweet potatoes are a healthful change from regular potatoes.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 16 16melba toastmelba toasts
  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
  • 1/4 cup 1/4cuplight mayonnaise
  • 2 tbsp 2tbspchopped fresh parsley
  • 2 tbsp 2tbspDijon mustard
  • 1/4 tsp 1/4tspdried thyme
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper

Sweet Potato Oven Fries

  • 2 2scrubbed sweet potatosweet potatoes
  • 2 tbsp 2tbspvegetable oil
  • 2 2minced clove garliccloves of garlic
  • 1/2 tsp 1/2tspdried sage
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Sweet Potato Oven Fries: Cut each potato into about 1-inch (2.5 cm) thick slices. Cut each slice lengthwise into about 1-inch (2.5 cm) thick strips; place in large bowl. Add oil, garlic, sage, salt and pepper; toss to coat well. Spread on large rimmed baking sheet; bake in 425°F (220°C) oven for 15 minutes.

Meanwhile, in food processor or using plastic bag and rolling pin, crush melba toasts until in fine crumbs; transfer to shallow dish. Cut chicken lengthwise into 1/2-inch (1 cm) thick strips; set aside.

In bowl, stir together mayonnaise, parsley, mustard, thyme, salt and pepper; add chicken and stir to coat. Add chicken to crumb mixture and turn to coat. Arrange on separate greased rimmed baking sheet.

Turn fries. Add coated chicken to oven; bake for 10 minutes. Turn chicken; bake until chicken is golden and no longer pink inside and potatoes are tender, about 10 minutes.

Additional information :

Tip: You can freeze the baked chicken fingers: let cool, then freeze between layers of waxed paper in airtight container for up to 2 weeks. Reheat, frozen, in 425°F (220°C) oven for about 15 minutes.

Nutritional Information Per serving: about

cal 489 pro 32g total fat 14g sat. fat 1g
carb 58g fibre 6g chol 66mg sodium 859mg

% RDI:

calcium 8 iron 17 vit A 373 vit C 73
folate 22
All rights reserved. Transcontinental Media G.P. © 2014