I’m a foodie. I love food and, on more than a special-occasion basis, I like fancy food. While my kids are good eaters, sometimes they get tired of my chutneys and sauces and garnishes and just want plain old comfort food.
insane aggressive writing schedule and the kids’ after school activities, we need quick (<30 minutes to prepare) meals 3-4 nights a week. And I can't make every. single. meal. in the slow-cooker, no matter how much I might like to.
Enter exhibit A: healthy, home-made (even gluten-free!) chicken fingers. My kids' new favorite meal.
4 chicken breasts, sliced into 1-inch wide strips
2 egg whites, lightly beaten with a pinch of salt
2/3 c fine-ground cornmeal (I’ve heard crushed cornflakes work too!)
herbs & spices
- Preheat oven to 225C (450F).
- Pour the cornmeal into a wide shallow bowl and season heavily with salt, pepper, garlic powder, and whatever spices go with the rest of your meal. Try taco seasoning, italian herbs, cumin, smoked paprika (not all at once!), or whatever your kids like. Mix thoroughly. You want to be able to see spices in the cornmeal mix. If you can’t, you haven’t added enough!
- Dip chicken strips in egg white.
- Dredge them in the cornmeal mixture, making sure every bit of the chicken is evenly coated.
- Arrange on a baking tray so that the chicken strips don’t touch.
- Bake for 15-18 minutes or until chicken is cooked to the internal temperature you prefer.
- Cook veggies & starches while chicken bakes. In the picture above, I made a veggie pilaf with quick-cooking brown rice, and kale salad.
- Serve with ranch, ketchup, or whatever sauce your munchkins love.