Healthy Chicken Fingers Parmesan
Servings: 4
Calories: 331kcal
Ingredients
- 3 large egg whites lightly beaten
- ½ teaspoon coarse kosher salt divided
- ¼ teaspoon freshly ground black pepper divided
- 1 pound boneless skinless chicken breasts, cut lengthwise into strips
- 1 1/2 cups panko
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne or to taste
- Ranch dressing and vegetables, for serving, optional
- 1 cup marinara sauce, optional
- 1 cup low-moisture part-skim mozzarella, optional 4 ounces
Instructions
- Heat oven to 400°. Line a rack with aluminum foil for easy clean-up. Place a rack over the prepared baking sheet. Set aside.
- Place egg whites in a bowl and season with half of the salt and pepper. Add the chicken strips and stir to combine and coat. In a second bowl, combine the panko breadcrumbs, paprika, and cayenne. Season with remaining salt and pepper.
- Remove chicken strips one at a time, letting the excess egg white mixture drip off, and dredge in the breadcrumb mixture. Place the coated chicken strips on the prepared rack. Bake until cooked golden brown and the juices run clear when pierced with a knife, about 20 minutes.
- Remove from the oven. Serve with Ranch Dressing and Vegetable Crudite.
- If preparing for Baked Chicken Finger ParmesanL: Change the oven temperature to broil. Top each chicken finger with a spoonful of the warmed sauce. Sprinkle cheese on top of each. Return to the oven and broil until the cheese is melted and golden brown. Serve immediately.
Nutrition
Calories: 331kcal | Carbohydrates: 21g | Protein: 37g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 1112mg | Potassium: 727mg | Fiber: 2g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 6mg | Calcium: 254mg | Iron: 2mg