Baked Chicken Fingers

In the U.S. breaded, frozen portions of fish are called ‘fish sticks’.

In the U.K. they are called ‘fish fingers’.

Neither name makes the least bit of sense.

Or maybe yes….

As my mother got older, and her appetite decreased, she switched from having a steak when we went out to eat to something lighter.

This was about the same time that ‘chicken fingers’ started appearing as an appetizer on restaurant menus – I think. We were already living on this side of the pond and I have never seen a chicken finger on a menu here. I’ve seen chicken feet – but chickens have feet. They don’t have fingers.

I digress…..

I decided, with absolutely no basis in research or facts of any kind, that the little strips of breaded chicken were called ‘fingers’ because one ate them with one’s fingers. My mother did.

To cater to popular trends, and because I couldn’t think of anything better, I’m calling these Chicken Fingers.

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Baked Chicken Fingers

Chicken breasts, sliced lengthwise, breaded, and baked make a quick main course.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Chicken

Ingredients

Scale
  • 2  chicken breasts, boneless, skinless, sliced into 3 or 4 strips
  • 2 tbs mayonnaise
  • 1 tbs Dijon-style mustard
  • 3 tbs olive oil
  • 1 /2 tsp garlic powder
  • 1 tsp Herbes de Provence
  • 1/2 cup dried bread crumbs

Instructions

  • In a flattish bowl, combine mayonnaise, mustard and oil, whisking well. 
  • In another flattish bowl combine crumbs, herbs and garlic.
  • Roll chicken in mayonnaise mixture then in crumbs.
  • Place on a lightly oiled baking sheet. 
  • Bake, 400F (200C) for 20 minutes, turning after 10 minutes

Notes

Substitute chicken tenders for the chicken breasts.

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 573
  • Sugar: 1.8 g
  • Sodium: 548.7 mg
  • Fat: 36.7 g
  • Saturated Fat: 5.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 20.6 g
  • Fiber: 1.4 g
  • Protein: 37.7 g
  • Cholesterol: 115.3 mg

Keywords: chicken breasts, breaded

Baked Chicken Fingers

Someone asked me once what my ‘regrets’ were.

My answer was that I didn’t think about regrets. My past life was past and if I had made mistakes I hoped to have learned and gone forward.

I now have a regret.

In looking at this photo of walnut tarts at the Chocolate Fair, I regret not buying a few.

Hmmmmm I also regret not buying some of these chocolate tarts:

I do not, however, regret not buying one of those cookies.

I bought one and it was delicious.

This was the center of the town hosting the fair:

Villefranche-du-Périgord.

We didn’t really explore the town because…. Chocolate!

But I think it warrants a return trip just to meander a bit. Maybe on market day. I always like market days.

4 thoughts on “Baked Chicken Fingers”

  1. I’m on some new medication and it’s cut my appetite quite a bit. I’m losing weight, which is a good thing, but it means if I order steak in a restaurant, I have lots of leftovers. I bring them home of course, but I also often order now from the ‘appetizers’ side of the menu since the portions are smaller. We’re fortunate here that we have a few restaurants we frequent that have fabulous appetizers that are not the usual dip and chips kind of thing and they make for a nice, light meal if one is so inclined.

    As far as those sweets are concerned, I too would regret not buying at least one of each! They look delicious!

    Reply
    • But most restaurants in the U.S. serve way too much food. I remember 2lb t-bones as the norm in some steakhouses. And the appetizers are usually big enough for a meal. I would do the same. We’re happy with 5 – 6 oz of any meat per day, or less.

      Reply

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