MENU
  • Print
    205
  • Save
    7K
  • Pinterest
    29
  • Email
    14
  • Facebook
    4

Italian Chicken Fingers

  • Prep 20 min
  • Total 40 min
  • Servings 4
  • Save
    7K
  • Pinterest
    29
  • Print
    205
  • Email
    14
  • Facebook
    4

Make delicious finger food Italian style. Chicken is oven-baked and has a crispy, crunchy coating. MORE + LESS -

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

Hide Images
  • 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.

Expert Tips

Use boneless, skinless turkey breast or tenderloin instead of chicken for a different kind of finger food.

Round out the meal with more finger food--baby-cut carrots, celery sticks and cucumber slices.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
180
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment