Crispy Flax Chicken Fingers With Pea Puree

Amie Valpone

crispy chicken

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Makes 4 servings

1 cup whole grain cereal, crushed

2 Tablespoons grated Parmesan cheese

2 Tablespoons finely chopped fresh basil

½ teaspoon sea salt

1 cup 1 percent milk

1 pound chicken tenders, or boneless, skinless chicken breasts cut into 1-inch strips


Whole grain cereal, flaxseeds, basil, and Parmesan cheese make for a surprising, fiber-rich spin on the usual chicken fingers, while a pea puree dipping sauce adds extra color and nutrition. Make chicken fingers the night before and serve cold in your child’s lunch box.


1. Preheat oven to 400°F. Spray a baking sheet with nonstick cooking spray.

2. Mix cereal, ground flaxseeds, Parmesan cheese, basil, and sea salt in a shallow bowl.

3. Pour milk into a separate shallow bowl. Dip chicken tenders in milk, then coat with cereal mixture. Arrange chicken tenders in a single layer on prepared baking sheet.

4. Bake chicken for 20 minutes or until no longer pink inside. Cool completely, then pack in a reusable container with pea puree (in a separate container, to keep chicken fingers from getting soggy).

Per Serving:

Calories: 261

Carbohydrates: 21 g

Fat: 5 g

Protein: 34 g

Fiber: 5 g

Active Time: 50 minutes

Total Time: 50 minutes