Crunchy Walnutty Chicken Strips

Directions

1. Preheat oven to 400°F (200°C).

2. Slice chicken breasts diagonally into strips, about 1/2-inch (1 cm) wide.

3. In a large freezer bag, add panko, walnuts, salt, pepper and oregano.  Close bag and shake well.

4. Pour cream in a shallow dish. Add a few chicken strips at a time into the cream to moisten; shake off excess cream and transfer to crumb mixture. Seal bag and shake well until strips are fully coated, pressing mixture in. Transfer strips to parchment-lined baking sheet. Repeat until all strips are coated. Discard any remaining cream and coating mixture.

5. Bake for 15 minutes, or until lightly golden brown, rotating baking sheet halfway through baking.  Allow to rest 3 to 5 minutes before serving with your favourite dipping sauce.

Makes 4 servings or approx. 14 chicken fingers (2 adults at 4 per serving + 2 children at 3 per serving).

Tip: If desired, substitute panko bread crumbs with 1-1/2 cups (375 mL) crushed corn flake cereal.

Green Tip: Combine panko, walnuts, salt, pepper and oregano in a shallow pan or pie plate instead of using the freezer bag.

PER SERVING (3 strips): about 293 cal, 25 g pro, 16 g fat (4 g sat. fat), 11 g carb, 2 g fibre, 66 mg chol, 323 mg sodium. %RDI: 3% calcium, 8% iron, 4% vit A, 0% vit C.

Published with permission of the California Walnut Commission