Chicken Fingers with Sweet Potato Oven Fries Chicken Fingers with Sweet Potato Oven Fries

Author: Canadian Living

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.

  • Portion size 4 servings


Sweet Potato Oven Fries:


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 859 mg
  • Protein 32 g
  • Calories 489.0
  • Total fat 14 g
  • Cholesterol 66 mg
  • Saturated fat 1 g
  • Total carbohydrate 58 g


  • Iron 17.0
  • Folate 22.0
  • Calcium 8.0
  • Vitamin A 373.0
  • Vitamin C 73.0
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Chicken Fingers with Sweet Potato Oven Fries