Chicken Fingers with Sweet Potato Oven Fries
This recipe makes 4 servings
|Per serving: about||-|
|total fat||14 g|
|sat. fat||1 g|
- Portion size: 4
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.
- 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
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.