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Celebrating Modern Jewish Living Through Food, Tradition, and Family

Whole Wheat Chicken Fingers – Healthy Option

Homemade whole wheat chicken fingers are moist, juicy, and easy to make. Make extra and freeze for busy nights when you need quick meals the kids will love!

The Backstory: If you’ve got kids, chance are, you’ve got a fussy eater. Been there, done that! This recipe for whole wheat chicken fingers is just about foolproof and guaranteed to satisfy even the pickiest of eaters. The chicken fingers bake up crispy, crunchy, moist and juicy, and of course, perfect for little hands. Best of all, you can bake them (versus frying) and feel good about what you’re giving to your family. More of the Backstory after the recipe

Whole Wheat Chicken Fingers - Healthy Option as seen on The Jewish Kitchen website

Whole Wheat Chicken Fingers - Healthy Option

Course: Lunch
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Theses crispy on the outside and moist on the inside chicken fingers are delicious and nutritious. They're perfect for kids as well as grown ups and are easy to make. Make extras and freeze so you'll always have them on hand.
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Ingredients

  • 1 cup Ken's Light Italian Dressing
  • 1 tsp. dried dill
  • 1 tsp. fresh minced garlic
  • 1 1/2 tsp. balsamic vinegar
  • 2 lbs. boneless, skinless chicken breast sliced into 2 inch x 1/2 inch pieces
  • 5 ounces 100% whole wheat bread
  • 2 1/2 tbsp. grated Parmesan cheese
  • 1 1/2 tbsp. canola oil

Instructions

  1. Mix Italian dressing with dill, garlic, and vinegar to make marinade.
  2. Marinade chicken under refrigeration for 2-6 hours up to 12 hours for added flavor.
  3. Make fresh breadcrumbs by laying the bread slices (single layer) on a baking sheet and baking at 275 degrees for around 10-15 minutes or until the bread is dry and barely starting to brown. Break the bread into 1 to 2 inch pieces and blend in food processor or blender until crumbs form.
  4. Mix the breadcrumbs with the parmesan cheese.
  5. Drain marinade and coat chicken with breadcrumb-parmesan mixture.
  6. Heat oil in skillet and lightly brown each side of the chicken fingers.
  7. Place the chicken fingers into a baking dish and bake in 350 degree oven for about 20 minutes until chicken is cooked (reaches a minimum internal temperature of 165 degrees).

Whole Wheat Chicken Fingers - Healthy Option as seen on The Jewish Kitchen website

…The Backstory continues: You can find other tasty recipes in my latest cookbook, Healthy Meals for Your Busy Life. In my new book, I’ve created a collection of delicious and satisfying meals from Lemon Poppy Seed Cake to Smoked Salmon and Cream Cheese Spirals — that you can prepare in 30 minutes or less. I know you’ll love them and that they’ll leave you feeling full, satisfied, and happy that you’ve made healthful choices that don’t sacrifice on taste!

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Whole Wheat Chicken Fingers - Healthy Option as seen on The Jewish Kitchen website
Whole Wheat Chicken Fingers - Healthy Option as seen on The Jewish Kitchen website
Whole Wheat Chicken Fingers - Healthy Option as seen on The Jewish Kitchen website
Whole Wheat Chicken Fingers - Healthy Option as seen on The Jewish Kitchen website
Whole Wheat Chicken Fingers - Healthy Option as seen on The Jewish Kitchen website
Whole Wheat Chicken Fingers - Healthy Option as seen on The Jewish Kitchen website
Whole Wheat Chicken Fingers - Healthy Option as seen on The Jewish Kitchen website

Franceen Friefeld, RD., LD., P.H.Ec.

Franceen is one of country's leading voices in nutrition and health with 30 + years of experience as a senior food management executive, author, speaker, and TV host. Fran's followers adore her because she believes you should be able to have your kugel and not feel guilty about it. Her recipes, humor, and realistic approach to enjoying food and cutting through the hype of fad diets and quick fixes are what make her approach to a balanced lifestyle loved by so many.
Whole Wheat Chicken Fingers - Healthy Option as seen on The Jewish Kitchen website

Latest posts by Franceen Friefeld, RD., LD., P.H.Ec. (see all)

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