Seasoned with oregano, sage, rosemary and thyme…if you sing it the right way, pretending the oregano is really parsley, like I do, you have yourself a Simon and Garfunkel tune while you cook.
Anne Bancroft really deserves more than a finger food tribute but these are not quite unworthy of her affections and I am counting on the fact that while she is floating on a raft in an azure swimming pool up in heaven’s top hotel, with a wide brimmed hat and a long elegant cigarette, surrounded by teenage Adonises of the Olympian days, she will be pleased that she is still inspiring artwork, even if that artwork is chicken.
Oven-crisped, hence baked not fried, these chicken fingers are delicious due to the extra dosage of both herbs and pepper to give them a spicy kick. The trick is to cook them so the outside is crunchy and the inside is just done and very juicy. This is one of the few exceptions where I opt for white meat chicken and not thighs. In case you were wondering, I have tried these with whole wheat panko in attempts to make them a step healthier, but they were gross so that’s that.
Great as an appetizer, snack, main course, or platter for the guys watching sports so yours won’t finish the game fatter than when he started. Serve with dijon mustard if you like, though I eat them plain. I have served them to kids who devoured them, but for more picky kids for now you’re on your own. But working hard in my laboratory on a solution to that problem…
Ingredients:
(Vigor Triggers: To read Health Benefits of each ingredient, click on it)
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1 ½ lbs. or 2 actual boneless, skinless chicken breasts – ask your butcher to slice them in half through the middle
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1 ½ cups panko breadcrumbs
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3 teaspoons dried
1 teaspoon dried
1 teaspoon dried
1 teaspoon dried
30 or more grinds of the pepper mill, a good tablespoon
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1 ½ teaspoons salt
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1 generous tablespoon of dijon mustard
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Preheat oven to 450°F and line a baking sheet with parchment paper.
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Using a kitchen scissors cut the breasts into tenders, some a little smaller and some a little bigger so some will be juicier and some crispier.
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Put panko on a plate or in a shallow bowl.
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Add the herbs, salt and pepper and mix around with hands.
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In a separate shallow bowl, add the egg whites, dijon mustard and soy sauce. Stir with a fork to integrate as much as possible.
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Take each piece of chicken and dip in egg mixture and then in breadcrumb mixture, making sure it is well coated with the herbed panko.
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Place on the parchment-lined baking sheet. Continue until done.
- Bake for 5-6 minutes, flip pieces over and bake for another 5-6 minutes. Taste. If lacking salt or pepper sprinkle some on top. Eat hot!
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