"All 4 of our kids loved it. My 2 year old ate 2 whole chicken fingers!" by Kelly, mom of 4.
400 degrees F
Cutting board, knife, bowl, whisk, small casserole dish, baking sheet
6 depending on ages
1 bag Veggie Stix by Good Health Natural FoodsUsing a rolling pin crush the entire bag of veggie stix. It coats the chicken better if it is crushed into a fine mixture.
1/8 tsp black pepper or cayenne
1 Tbsp Italian herbs
1/4 cup grated cheddar cheese (organic if possible)Pour the crushed Veggie Stix into a casserole dish or plate. Add pepper, Italian herbs and cheddar cheese. Combine together.
2 eggs (free range if possible)Crack both eggs into a separate dish and beat with a whisk.
4 boneless and skinless chicken breast halves (organic and free range if possible)Cut each piece of chicken into four or five long strips. Coat first with the egg then with the Veggie Stix mixture. Place them onto baking sheet and bake for about 20 minutes or until chicken is fully cooked.
You can serve your chicken fingers with your favorite sauce, such as honey mustard or marinara. To save time, use chicken breast tenders instead of cutting chicken breast halves. Replace cheddar cheese with grated Romano cheese. Line baking sheet with parchment paper for easy cleanup. Use a food processor to crush Veggie Stix. If you have any left over Veggie Stix mixture make sure you use it do coat extra chicken fingers you can cook and save for later. But do not re-use mixture since it was in contact with raw egg and chicken.