Baked Chicken Fingers

By forgetid

Ingredients

• Olive oil
• 1 1/2 lbs. boneless, skinless chicken breasts
• 1/2 c. skim milk
• 1 Tbsp. Dijon mustard
• 1/4 c. sliced almonds
• 1/4 c. rolled oats
• 1/2 c. whole wheat bread crumbs
• 1 Tbsp. dried parsley flakes
• 1/4 tsp. freshly ground black pepper

Details

Servings 3
Adapted from cleaneatingonline.com

Preparation

Step 1

Preheat oven to 375 degrees. Lightly coat a baking sheet with olive oil.Trim any fat from chicken and cut into strips (approx. 6-8 per breast).

Stir milk and mustard together in a bowl.  In a separate container mix together almonds, oats, bread crumbs, parsley, and black pepper.

One at a time, dip chicken into milk mixture then dredge them in oatmeal mixture, making sure each piece is evenly coated.

Arrange on baking sheet and bake for 14 to 16 minutes, turning once, or until chicken is cooked through and coating is golden brown.