My girls are not the easiest kids to feed... What one loves, the other, invariably, doesn't... One food they do agree on is chicken nuggets, but I hate feeding them that frozen fast food...
While in the USA this summer, I picked up Rachael Ray's Yum-O! cookbook for families.
There are so many recipes that look delicious... I tried the baked chicken fingers above, and they were met with four thumbs' up. I highly recommend them! They were extremely easy, not expensive, and very quick to make. I modified the recipe a little; the chicken turned out way too dry with the marinade beforehand (last night's attempt at the recipe had been a flop as a result). I also haven't made the dipping sauce -- my kids were happy to just use barbeque sauce out of a bottle.
Lightened-Up Lemony Chicken
juice of two lemons, divided
1/4 cup olive oil
2 crushed garlic cloves
3 cups panko (Japanese bread crumbs)
grated zest of two lemons
1 tablespoon ground ginger
2 tablespoons sesame seeds, a couple of palmfuls
salt and freshly ground black pepper
2 pounds chicken tenders
1/4 cup soy sauce
2 tablespoons honey
3 tablespoons chopped chives
Preheat oven to 400 degrees Fahrenheit.
Mix juice from one lemon, olive oil and garlic cloves in a gallon-sized zip-loc bag. Add chicken pieces and marinate in refrigerator for half an hour.
Mix the panko, lemon zest, ground ginger, and sesame seeds in another gallon-sized zip-loc bag and mix well. Season with salt and pepper. Add the marinated chicken a couple pieces at a time and give them a good shake to coat. Arrange the coated pieces on a baking sheet. Repeat until all chicken has been coated, then bake for 20 to 25 minutes.
In a small bowl, whisk together the soy sauce, remaining juice from one lemon, and honey with a little splash of water. Arrange the chicken on a plate, garnish with the chopped chives, and serve with the honey-soy-lemon dipping sauce on the side.
The Itty Bitties Can:
- zest lemons
- combine bread-crumb mixture
- shake chicken in bag