Baked Oat-Crusted Chicken Fingers with Sweet Mustard Sauce
Who says adults can’t have chicken fingers? Oats with whole-wheat panko breadcrumbs make this a crunchy & smart alternative.
1 ½ cups quick-cooking oats (also called instant
3 teaspoons salt-free
Italian seasoning blend
2 teaspoons garlic
¼ teaspoon salt
¼ teaspoon ground
1 cup whole-wheat
3 large egg whites
2 tablespoons water
1½ pounds skinless,
boneless chicken breast tenders
½ cup fat free sour
2 tablespoons yellow
SPLENDA® No Calorie Sweetener (about 4 teaspoons)
1 to 2 teaspoons
prepared horseradish (optional)*
1. Preheat the oven to 450°F. Place a
wire baking rack onto a medium-sized baking sheet; coat the baking rack with
2. Into the bowl of a food processor,
add oats, Italian seasoning, garlic powder, salt, and pepper. Pulse until
finely ground, about 30 seconds to 1 minute. Transfer oats to a large Ziploc
bag, and add in the breadcrumbs. Seal Ziploc bag and gently shake to combine.
3. Into a shallow dish, add egg whites
and water. Whisk together with a fork to combine.
each chicken tender: Working 2 to 3 chicken fingers at a time, add into the
oat mixture, coating both sides. Dip
into the egg whites making sure to let excess liquid drip off, and then dredge
again in the oat mixture. Place on the prepared baking sheet. Repeat until all of
the chicken tenders are coated.
5. Bake in the preheated oven until
chicken is fully cooked and crust is golden and crunchy, around 20 minutes. To
check for doneness, cut into the thickest chicken tender to make sure there is no
6. Meanwhile, in a small bowl, add sour
SPLENDA® No Calorie Sweetener, and horseradish if desired. Thoroughly mix together
with a spoon.
7. Remove chicken tenders from the
oven, let cool slightly, and serve with the sauce.
NUTRITION INFO PER SERVING
Serves 6; Serving Size 4 oz. chicken + 1 ½ tablespoons mustard sauce
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Dietary Fiber 3g
Brand is proud to support the American Heart Association®
’s Simple Cooking with Heart™
healthy living initiative.