My children love chicken fingers. While I keep a bag of the packaged frozen tenders around for convenience, it’s pretty simple to make my own from scratch. When I have a few minutes to spare I make a double batch and freeze half of them for later. On days that I am running behind, which happens often around my house, I pull them out of the freezer in the morning and let them thaw in the fridge during the day. By dinnertime they are thawed and I can have them baked in fifteen minutes. They are great served with macaroni and cheese, pasta salad or even a side salad.
- 1 package (3 pounds) boneless, skinless chicken breasts
- ½ teaspoon each, salt and pepper
- ½ loaf garlic herb French bread (around 10 slices)
- 1 pint (16 ounces) buttermilk
- 2 teaspoons Italian seasoning
- 4 tablespoons Pompeian Extra Virgin Olive Oil
- 1 cup shredded Parmesan Cheese
- Slice chicken into one inch strips. Pour buttermilk into large bowl. Add chicken strips and let sit for fifteen minutes. Meanwhile, process bread in a food processor until crumbly. Add bread, cheese, salt, pepper and Italian seasoning to a large bowl. Pour four tablespoons of Pompeian Olive Oil into a small bowl. Remove chicken, one piece at a time, from buttermilk. Dip into olive oil to coat and then roll in bread mixture. Place chicken strips on greased baking sheet and bake at 350 degrees for fifteen minutes or until done. Freeze one half of the chicken strip for another meal before baking, if desired.
I used Pompeian Extra Virgin Olive Oil in my recipe because of its light olive flavor. It doesn’t “weigh down” my chicken with a heavy olive taste. If you would like to learn more about Pompeian, you can visit their page on Facebook. I’ve also found a coupon to save a dollar on Pompeian, because who doesn’t want to save money? If you have a spare minute and want to take this survey, you will be entered for a chance to win a $200 gift card. With the holidays approaching, extra cash is always nice!