Oven Baked Chicken Fingers

• 1/4 cup lightly salted  dryroasted peanuts
• 1/2 cup panko
• 1/2 tablespoon chili powder ( I would use more)
• 1 egg
• 1 teaspoon dijon mustard
• 1 pound boneless, skinless chicken breast, cut into 1" strips
• 4 servings

CHOP the peanuts in

 a food processor until fine.

 Place the peanuts, panko, 

and chili powder in a 

large resealable plastic bag

 or container. Shake to mix.

WHISK together the egg 

and mustard in a large bowl.

I put it in a zip bag

Add the chicken and

 combine until all strips are covered.

 Seal and shake until well coated. 

Place the strips on the baking sheet

Bake at 400 degrees

Bake until the coating is crisp

 and the chicken is cooked 

through, 15 to 20 minutes.

Add with a med sweet potato

and unsweetened applesauce

for

From this book:

Tues at the Table

Tempt My Tummy

Tasty Tues

Dining w Debbie

Foodie Friday

Recipe Swap Sun