Sesame-Oat Chicken Fingers
Recipe: Sesame-Oat Chicken Fingers
From: 12 Best Foods Cookbook
Serves: 3-4
1 lb. boneless skinless chicken breast or tenders
1-1/4 c. quick-cooking oats
1/4 c. sesame seeds
1-1/2 Tbsp. dried oregano (or 3 Tbsp. minced fresh)
1 tsp. salt
freshly ground black pepper
1 egg white, beaten until foamy
cooking spray
barbecue sauce for dipping
Put oven rack in center of oven. Heat the oven to 450 degrees. Coat a baking sheet with cooking spray and set it aside.
If using whole breasts, slice the chicken on the diagonal into 3/4" wide strips. In a shallow bowl combine the oats, sesame seed, oregano, salt, and a few grinds of pepper. Put the egg white in another wide shallow bowl. Roll each chicken strip in the egg white, lift and shake gently, then drop into the oat mixture. Roll it 3 or 4 times in the coating until completely covered, then place on the baking sheet.
When all the chicken is coated, spray it generously with cooking spray. Bake about 7 minutes, until lightly browned on the bottom. Using tongs, turn each piece over and coat again with cooking spray. Bake about 7 minutes more, until coating is crisp and chicken is white when cut crosswise at the thickest point. Serve immediately with barbecue sauce on the side.
Notes:
We more than doubled the amount of oregano from the original as it needed a bit more oomph. Also doubled the cooking time; 3-1/2 to 4 minutes per side got the chicken about done, but the coating was still soft.
From: 12 Best Foods Cookbook
Serves: 3-4
1 lb. boneless skinless chicken breast or tenders
1-1/4 c. quick-cooking oats
1/4 c. sesame seeds
1-1/2 Tbsp. dried oregano (or 3 Tbsp. minced fresh)
1 tsp. salt
freshly ground black pepper
1 egg white, beaten until foamy
cooking spray
barbecue sauce for dipping
Put oven rack in center of oven. Heat the oven to 450 degrees. Coat a baking sheet with cooking spray and set it aside.
If using whole breasts, slice the chicken on the diagonal into 3/4" wide strips. In a shallow bowl combine the oats, sesame seed, oregano, salt, and a few grinds of pepper. Put the egg white in another wide shallow bowl. Roll each chicken strip in the egg white, lift and shake gently, then drop into the oat mixture. Roll it 3 or 4 times in the coating until completely covered, then place on the baking sheet.
When all the chicken is coated, spray it generously with cooking spray. Bake about 7 minutes, until lightly browned on the bottom. Using tongs, turn each piece over and coat again with cooking spray. Bake about 7 minutes more, until coating is crisp and chicken is white when cut crosswise at the thickest point. Serve immediately with barbecue sauce on the side.
Notes:
We more than doubled the amount of oregano from the original as it needed a bit more oomph. Also doubled the cooking time; 3-1/2 to 4 minutes per side got the chicken about done, but the coating was still soft.