Monday, December 26, 2011

Baked Chicken Fingers with Avocado Dipping Sauce

Anyone else in some sort of major post-Christmas exhaustion haze? I'm so tired, I don't even have the brainpower to say much more than that this recipe is great. (I feel like I write that every time I post a recipe, but that doesn't make it untrue. That just makes me unable to think of more interesting things to say. Largely because motherhood and sleep-deprivation have liquefied my brain cells.)

If you want something easy because you're pooped (as I am), give this a try. And if you want something healthy because you've eaten so much rich holiday food, give this a try. And if you want something quick, give this a try -- because everyone wants something quick, let's face it. As an added bonus, it's a picky-kid/husband pleaser, too!

The chicken fingers are simple -- pretty basic, but ever so satisfying. The dipping sauce may look and sound a bit like guacamole, but it's not at all the same. I know because I don't really like guacamole and I like this sauce. A lot. A salad would probably round this out to make it a real meal, but I'm too lazy to rip open a bag of salad and drizzle on some bottled dressing. It's just too much effort today. :)

And you could easily cut the chicken into smaller pieces to make chicken nuggets, just check them after 12-15 minutes or so to be sure the chicken doesn't overcook.


Baked Chicken Fingers

1 1/4 lb. chicken tenders (or regular old chicken breast sliced into 1/2" strips)
2/3 c. plain bread crumbs
2 tsp. Lawry's season salt (if you don't have Lawry's around the house, you can substitute 3/4 tsp. garlic powder, 3/4 tsp. onion powder, and 1/2 tsp. kosher salt)
1 tsp. oregano
1 tsp. thyme
1/2 tsp. paprika
1/2 tsp. black pepper
cooking spray

Preheat oven to 400º. Coat baking sheet with cooking spray and set aside. In a large ziplock bag, combine bread crumbs and spices. Toss in chicken tenders a few at a time and shake to coat. Space the chicken out evenly on the baking sheet and spray liberally with cooking spray. Bake for about 20 minutes, or until chicken is cooked through.

Avocado Dipping Sauce

2 medium, ripe avocados
2 Tbsp. sour cream (we use reduced fat/light, but any kind will do)
1 clove garlic, minced
1 tsp. lemon juice (I just use the stuff in the bottle)
salt and pepper to taste

Mash all ingredients together in a small bowl until smooth.

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