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).