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Italian Chicken Fingers

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Italian Chicken Fingers
  • Prep 20 min
  • Total 40 min
  • Servings 4
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Make delicious finger food Italian style. Chicken is oven-baked and has a crispy, crunchy coating.
Updated Oct 21, 2008

Ingredients

  • 1 package (14 oz) uncooked chicken breast tenders (not breaded)
  • 1 egg, beaten
  • 1 1/4 cups Original Bisquick™ mix
  • 1 teaspoon Italian seasoning
  • 3 tablespoons butter or margarine, melted
  • 1 cup tomato pasta sauce, heated

Steps

  • 1
    Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss chicken and egg.
  • 2
    In resealable food-storage plastic bag, place Bisquick mix and Italian seasoning; seal bag and shake to mix. Add chicken; seal bag and shake to coat chicken with Bisquick mixture. Place chicken in single layer in pan. Drizzle with butter.
  • 3
    Bake uncovered 14 to 16 minutes, turning chicken after 6 minutes, until chicken is brown and crisp on the outside and no longer pink in center. Serve with pasta sauce for dipping.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use boneless, skinless turkey breast or tenderloin instead of chicken for a different kind of finger food.
  • tip 2
    Round out the meal with more finger food--baby-cut carrots, celery sticks and cucumber slices.

Nutrition

430 Calories, 21g Total Fat, 27g Protein, 35g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
180
Total Fat
21g
32%
Saturated Fat
7g
36%
Trans Fat
1 1/2g
Cholesterol
135mg
45%
Sodium
970mg
40%
Potassium
440mg
13%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
6%
Sugars
8g
Protein
27g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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