Crunchy Tex-Mex Chicken Fingers

By dette

The crunchy texture of wheat germ makes it a perfect replacement for the breading traditionally used for fried foods. The tender is the stip of meat that connects the chicken breast to the bone. Instead of buying chiken tenders (they can be reather pricey), cut chicken breasts into strips. Compliment these tasty kid favorites with a black bean-corn salad.

Ingredients

• 1 c. wheat germ
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 2 egg whites
• 1 # skinless chicken tenders

Details

Servings 4

Preparation

Step 1

Preheat the oven to 425. Spray a baking sheet with nonstick cooking spray.

In a shallow dish, mix the wheat germ, chili powder, cumin,l garlic powder, salt, and cayenne. In another shallow dish, whisk the egg whites with 2 tbsp water.

Dip the chicken into the egg white mixture, then into the wheat germ mixture. Dip and coat the chicken agian in the remaining egg white and wheat germ mixtures. Transfer to the baking sheet. Bake until the chicken is cooked through, about 10 minutes.

To make the side salad suggested above, drain and rinse a 15 oz can of black beans; mix with 1 c. thawed frozen corn kernels and some salsa. Spritz in a little lime juicel if you like.



270 cal; 7 g fat; 1 g sat fat; 73 mg chol; 374 mg sod; 16 g carb; 5 g fib; 37 g prot; 45 mg calc; POINTS: 5