Cookie Crusted Chicken Fingers     Print this Recipe

Comments

"Joseph's oatmeal cookies contain cinnamon that really comes through in the flour. Works well with the orange juice and sweet raisins, and the little bit of heat from the chili powder. I didn't add salt as the cookies are well seasoned. Watch the chicken carefully while cooking as the flour browns quickly. Thin fingers work best for thorough fast cooking." (Debbie, mom of 4)

Equipment

Food processor, skillet

Prep Time

30 minutes

Cook Time

5 minutes

Number of Servings

4 or more depending on ages

Instructions

1. 4-6 oz non-fat plain yogurt

2. 1 Tbs orange juice concentrate

   In a quart-size plastic zip bag mix orange juice concentrate with non-fat plain yogurt.

3. 1 lb chicken, boneless & skinless (breast or thigh pieces)

   Cut chicken into finger sized pieces. Add chicken to the yogurt mixture to marinate 20-30 minutes.

4. 1/4 cup golden raisins

5. 2 Tbs hot water

6. 1 Tbs orange juice concentrate

   Mix 1 Tbs orange juice concentrate with hot water in small bowl. Add raisins to plump up.

7. 30 Joseph's Sugar-Free Oatmeal Cookies

   In a food processor, pulverize the cookies into a flour like consistency.

8. 1/2 tsp chili powder

   Add chili powder and pulse a time or two. Drain the raisins and add to food processor. Pulse until well mixed. Flour will be moist but not wet. Pour into a bowl.

9. 1 Tbs olive oil

   Add oil to skillet over medium heat. Remove chicken finger pieces one at a time from yogurt-orange marinade and dredge both sides in flour mixture. Shake off any excess flour. Place chicken fingers in heated pan and saute each side for 2-3 minutes.

Grocery List

• 1 small container (4-6 oz) non-fat plain yogurt
• Orange juice concentrate
• Golden raisins
• Joseph's Sugar Free Oatmeal Cookies
• Chili Powder
• Boneless, skinless chicken (breast or thigh pieces)

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