Crispy Chicken Fingers
Non-stick cooking spray
1 lb boneless, skinless chicken breasts, sliced 1/2 inch thick
6 oz baked multigrain tortilla chips, crushed
¼ cup sunflower seed kernels, unsalted
1 tsp ground coriander
1/4 cup olive oil mayonnaise
1/4 cup 1% low-fat milk
1 tsp hot sauce
1/2 tsp pepper
Preheat oven to 450°F. Cover a large baking sheet with foil & lightly coat with cooking spray. Set aside.
In a large bowl, mix mayonnaise, milk, hot sauce & pepper. Add chicken to bowl, stir to coat with sauce.
In a large zip-close plastic bag crush tortilla chips, sunflower seeds & coriander.
Add sauce-coated chicken to crumb mixture. Close bag & shake to coat.
Place chicken on baking sheet & mist tops with cooking spray. Bake 6 minutes, turn & bake another 6 minutes, or until chicken is crisp & no longer pink inside.
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Choose olive oil mayonnaise instead of regular mayonnaise! It contains less calories & fat. An overall healthier choice!