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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Chicken Fingers

 
One serving costs about $2.3

$2.30 per serving

1 people like this recipe

1 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

2 lunch,main course,main dish,dinner
spoonacular Score:77%

Spoonacular Score: 77%

 

You can never have too many main course recipes, so give Chicken Fingers a try. This recipe makes 2 servings with 347 calories, 52g of protein, and 6g of fat each. For $2.3 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. A mixture of water, seasoning, paprika, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Try Chicken Fingers, Chicken Fingers, and Chicken Fingers for similar recipes.

Ingredients

Servings:
1 dash
1 dash cayenne pepper
cayenne pepper
1 lb
1 lb boneless chicken breasts
boneless chicken breasts
1.5 cups
1.5 cups cornflakes
cornflakes
1
1  whole egg white
whole egg white
0.25 tsps
0.25 tsps italian seasoning
italian seasoning
0.25 tsps
0.25 tsps paprika
paprika
2 tsps
2 tsps parmesan cheese
parmesan cheese
1 Tbsp
1 Tbsp water
water
1 dash cayenne pepper
1 dash
cayenne pepper
1 lb boneless chicken breasts
1 lb
boneless chicken breasts
1.5 cups cornflakes
1.5 cups
cornflakes
1  whole egg white
1
whole egg white
0.25 tsps italian seasoning
0.25 tsps
italian seasoning
0.25 tsps paprika
0.25 tsps
paprika
2 tsps parmesan cheese
2 tsps
parmesan cheese
1 Tbsp water
1 Tbsp
water

Equipment

baking paper
baking paper
baking sheet
baking sheet
bowl
bowl
aluminum foil
aluminum foil
oven
oven
baking paper
baking paper
baking sheet
baking sheet
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

  1. Preheat oven to 400 degrees
  2. Line a baking sheet with parchment paper or line the bottom with foil and place a cookie rack on top and spray with cooking spray, set aside
  3. In a shallow bowl add egg whites and water
  4. In another shallow bowl add cornflakes, cheese, and seasonings, stir until combined
  5. Cut chicken breasts horizontally and then cut into strips.
  6. Dredge the chicken in egg whites, then dip into cornflake mixture. Place on baking sheet. Do the same for all the chicken.
  7. Bake for 18 minutes or until chicken is done.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.30
Ingredient
1 dash cayenne pepper
1 pound boneless chicken breasts
1.5 cups cornflakes
1 whole egg white
¼ teaspoons italian seasoning
¼ teaspoons paprika
2 teaspoons parmesan cheese
Price
$0.01
$4.02
$0.30
$0.18
$0.02
$0.03
$0.04
$4.61

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you're following a gluten-free diet, be sure to double check that your cereal is truly gluten free.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
346 Calories
51g Protein
6g Total Fat
18g Carbs
38% Health Score
Limit These
Calories
346
17%

Fat
6g
10%

  Saturated Fat
1g
9%

Carbohydrates
18g
6%

  Sugar
2g
2%

Cholesterol
145mg
49%

Sodium
457mg
20%

Get Enough Of These
Protein
51g
104%

Vitamin B3
27mg
137%

Selenium
77µg
111%

Vitamin B6
2mg
104%

Phosphorus
508mg
51%

Iron
7mg
39%

Vitamin B2
0.62mg
36%

Vitamin B5
3mg
33%

Vitamin B1
0.43mg
29%

Vitamin B12
1µg
27%

Potassium
909mg
26%

Folate
85µg
21%

Magnesium
70mg
18%

Vitamin A
599IU
12%

Zinc
1mg
11%

Vitamin C
7mg
9%

Vitamin D
0.99µg
7%

Copper
0.11mg
6%

Manganese
0.09mg
4%

Vitamin E
0.59mg
4%

Fiber
0.9g
4%

Calcium
30mg
3%

Vitamin K
2µg
2%

covered percent of daily need

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