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Chicken fingersChicken Fingers

Prepared by: Angie Lanigan,
Nutrition Specialist,

University of Missouri Extension

May 18, 2014

 

Yield: 4 Servings

 

Ingredients

  • 1 whole boneless, skinless chicken breast
  • 1 cup crushed cornflakes
  • cup egg substitute
  • 2 tablespoons fat free milk
  • Dipping sauce of choice

 

Preparation

  • Preheat the oven  to 400 degrees. 

  • Cut the chicken into finger size pieces. 

  • Fill a large self-closing bag with crushed cereal. 

  • Mix egg and milk in together in a bowl, add chicken and coat. 

  • Then place chicken pieces in the bag and shake gently to cover. 

  • Place on a spray coated baking sheet and bake 20 minutes, turning once.

 

Nutrition information per serving 

Calories: 75

Total Fat: 3g

Saturated Fat: 1g

Cholesterol 16mg

Sodium: 116mg

Carbohydrates: 7g

Fiber: 0g
Protein: 9g

 

(Kids in the Kitchen, MU Extension)
 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to hthttp://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.p>

 


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Last update: Monday, May 19, 2014