Panko-Baked Chicken Fingers
Servings
16chicken fingers
Servings
16chicken fingers
Ingredients
Instructions
  1. Preheat oven to 400°F. Spray a baking sheet with non-stick cooking spray.
  2. In a bowl, whisk Dijon mustard with egg whites. In a second bowl, mix together bread crumbs, paprika, parsley, lemon zest, salt and pepper.
  3. Dip chicken in egg whites and then bread mixture, and place on baking sheet. Repeat till all strips are coated. Bake for 12 to 15 minutes until cooked through.
Recipe Notes

Each: 100 calories, 12 g protein, 1 g fat (0 g sat­urated fat), 10 g carbo­hydrates, 1 g fibre, 24 mg cholesterol, 142 mg sodium.