Baked Chicken Fingers

So I really love fresh air. Random thought, but bear with me. I love fresh air and haaaate turning on my air conditioner. It feels stuffy and well let’s be honest it also makes my electric bill go up… so there’s that. In the morning it’s nice and cool and with the windows open and fans on it feels all cozy in my bed.

But the problem arises when I get home from work and turn the oven on. Now all of  sudden I’m cooking while I’m cooking. It’s an issue. Yet I’d rather be hot and have fresh air, so I will endure until it reaches unbearable summer temperatures (which very well might be this weekend.)

I made this garlic basil dip the other night with some sweet potato fries and I haven’t been able to stop thinking about it. So I based what I made for dinner around something that could be dipped in that dip. Please welcome my first attempt at making chicken fingers.

I couldn’t tell you the last time I actually ate chicken fingers and obviously I wasn’t going to fry them (I mean it is swim suit season…and I save calories for things that include chocolate) so I baked them along with zucchini fries. Yummmmmmm. And both were made even better when dipped in that amazing garlicky goodness (which I guess isn’t exactly calorie free…)

Cracker-Crusted Chicken Fingers
(Adapted from BringOutTheChefInYou)

Ingredients:

  • 1 cup Goldfish crackers
  • 1 egg, beaten
  • Splash of milk
  • Flour
  • 1 Chicken breast

Makes 1 serving

How – To:

Crush up your goldfish – or in my case Golden Penguins, also known as the Walgreens brand. These were hilarious to me. Moments when I’m laughing at animal shaped crackers in my kitchen make me miss having roommates.

Set up your stations. Flour – egg – crust (goldfish for chicken, breadcrumbs for the zucchini). Then dip them in that order.

Bake the chicken for 10-12 minutes at 400.

 

Now this dip. It came from looking for more ways to use the basil from my herb garden. And it’s so. freaking. good.

Basil and Garlic Dip
(Adapted from Food Network)

Ingredients:

  • 1/3 c. light mayonnaise
  • 1 clove garlic, finely chopped
  • 1 tbsp chopped basil
  • salt and pepper to taste

How – To:

Chop up the basil and the garlic. Depending on how much garlic you like, you can add more or less. I looove garlic so I used a big clove for the serving size I made.

Mix it all up and dip away!

Man, it’s so good. I’m already thinking of other things I can make to dip in it…

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