Italian Chicken Fingers

By melanieroe

Prep: 20 min.
Total: 40 min.
Makes: 4 servings

Nutrition Information:
Nutrition Information:

1 Serving (1 Serving)Calories 430(Calories from Fat 180),Total Fat 21g(Saturated Fat 7g,Trans Fat 1 1/2g),Cholesterol 135mg;Sodium 970mg;Total Carbohydrate 35g(Dietary Fiber 1g,Sugars 8g),Protein 27g;Percent Daily Value*:Vitamin A 15%;Vitamin C 8%;Calcium 10%;Iron 15%;Exchanges:2 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;3 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;3 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 package (14 oz) uncooked chicken breast tenders (not breaded)
• 1 egg, beaten
• 1 1/4 cups Original Bisquick® mix
• 1 teaspoon Italian seasoning
• 3 tablespoons butter or margarine, melted
• 1 cup tomato pasta sauce, heated

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss chicken and egg.

In resealable food-storage plastic bag, place Bisquick mix and Italian seasoning; seal bag and shake to mix. Add chicken; seal bag and shake to coat chicken with Bisquick mixture. Place chicken in single layer in pan. Drizzle with butter.

Bake uncovered 14 to 16 minutes, turning chicken after 6 minutes, until chicken is brown and crisp on the outside and no longer pink in center. Serve with pasta sauce for dipping.

Substitution
Use boneless, skinless turkey breast or tenderloin instead of chicken for a different kind of finger food.
Serve With
Round out the meal with more finger food--baby-cut carrots, celery sticks and cucumber slices.