Kids love chicken fingers—there is no way around it. Rather than fight that battle, I make them as healthy as possible, using organic chicken whenever possible and baking them in the oven rather than frying them. My wife, Tolan, always keeps a bag of organic sweet potato fries in the freezer for the perfect quick kid-friendly meal when we’re pressed for time.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Tear the bread into pieces, spread on a microwaveable plate, and microwave on high for 1 minute to dry out the bread. Pulse the dried bread in a food processor with the Parmesan, parsley,
Put the flour, eggs, and breadcrumb mixture in 3 separate shallow dishes.
With the side of a chef’s knife or the smooth side of a meat pounder, pound each breast to a
Arrange the breaded chicken strips on the prepared baking sheet and bake until the chicken is cooked through and the bread crumbs are golden brown, 25 to 30 minutes.
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