| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 1/2 cup nonfat sour cream or use any variety
- 1 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
- 1/4 tsp. salt or to taste
- 1/8 tsp. black pepper or to taste
- 2 cups dry stuffing mix herb seasoned or cornbread
- 2 lbs. chicken tenderloins or boneless skinless chicken breasts cut into 1-inch wide strips
Ingredients
|
- Preheat the oven to 400 degrees. Spray a baking sheet with nonstick cooking spray.
- Put the sour cream in a shallow bowl and stir in the mustard, salt, and pepper.
- Put the dry stuffing in another large shallow bowl and crush it into smaller pieces without pulverizing it.
- Dip each piece of chicken in the sour cream mixture, shake off the excess, then roll and press it in the stuffing, coating each piece as well as possible.
- Put the coated chicken strips on the baking sheet, and spray the tops of the chicken with nonstick cooking spray.
- Bake them for 20 minutes, or until the strips are cooked through and lightly golden. Serve them warm.
- After dipping and coating the strips as directed, layer them in the slow cooker and cook on low for 8 – 10 hours or high for 4 – 6 hours. (Note: These don’t get crunchy in the slow cooker but they taste great.) (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Prepare and refrigerate the sour cream mixture, crush the stuffing, cut the chicken if necessary and refrigerate it.
Scramble Flavor Booster: Use garlic salt instead of regular salt or add ¼ tsp. garlic powder to the sour cream mixture. Serve the strips with spicy barbecue sauce.
Tip: If you like your chicken fingers extra crunchy, place them on a metal rack (sprayed with nonstick cooking spray) and put the rack on top of the baking sheet. This will allow them to get crispier on the bottom.
Video: Watch Jessica make them on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 280, Total Fat: 7g, 11%; Saturated Fat: 3g, 15%; Cholesterol: 95mg, 32%; Sodium: 360mg, 15%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 1g, 4%; Sugar: 1g; Protein: 38g
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