Ultimate Chicken Fingers

Since Chad came home 2 days early from Superior last night, I didn’t really have much on hand, but this morning I pulled some chicken from the freezer, and after thawing the chicken tonight, I tried this recipe which I found on the back of the Bisquick box… but can also be found here. They were really good. Even looked like this picture!

Ultimate Chicken Fingers
2/3 cup Bisquick Reduced Fat mix
1/2 cup grated reduced-fat Parmesan cheese (I didn’t have reduced-fat)
1/2 teaspoon salt or garlic salt (I used garlic salt… yummm… garlic!)
1/2 teaspoon paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4 cup fat-free egg product (I used 1 egg beaten)
3 tablespoons 40% vegetable oil spread, melted (I skipped this step… I didn’t read carefully enough)

1. Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray. (I used a stone, so no foil)
2. In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, cheese, salt and paprika. Dip half the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle vegetable oil spread over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

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