* Exported from MasterCook *

Baked Chicken Fingers

Recipe By :Tara Wohlenhaus and Nanci Slagle

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 pounds boneless skinless chicken breast -- cut into lengthwise strips

1/2 cup milk

1/2 cup ranch salad dressing

2 cups bread crumbs or cracker meal

1/2 teaspoon paprika

Assembly Instructions: mix milk and salad dressing together with a whisk. Place all of chicken pieces into sauce to coat. Place Bread crumbs and paprika into a Ziploc bag and shake to mix. Take about 1 pound (half) the chicken and place it into the crumb mixture. Seal bag and shake to caot chicken with crumb misture. Place chicken on spray treated or greased baking sheets and bake at 375 degrees for 15-20 mintues turning once. Remove from oven and cool. Flash freeze and store in a Siploc bag until ready to serve.

To serve: Place frozen fingers on a baking sheet and reheat at 400 degrees for 5-10 minutes until sizzling and hot.

Description:

"Great for picky eaters and toddlers"

Source:

"The Freezer Cooking Manual from 30 Day Gourmet"

Yield:

"36 fingers"

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Per serving: 424 Calories (kcal); 20g Total Fat; (43% calories from fat); 55g Protein; 4g Carbohydrate; 141mg Cholesterol; 498mg Sodium

Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

NOTES : This is one of my favorite "I forgot to take something out of the freezer for dinner" meals. Everyone likes it in our family I sometimes add dipping sauces- everyone LOVES dipping!!