Chicken can be boring. And having it every four days can lead to burn out....quickly. I have tried preparing it different ways -- baking, grilling, pan frying, etc. Even with some added seasoning, it still gets boring. We used to eat Shake N Bake quite a bit, and the kids would gobble it up. But since going gluten-free, I've had trouble finding a breading that works for us (Top 8 free). I've often thought about crumbling up bread to make the breading, but life is busy, and I just haven't gotten around to it.
The other night I made Almond Crusted Chicken, and it was a big hit! So tonight I thought I'd give Italian Breaded Chicken Fingers a try. After all, cutting chicken into strips or chunks and calling it chicken fingers or chicken nuggets makes it more appealing.
Chicken breasts (thawed and cut into strips)
Gluten-Free Bread (I used EnerG Brown Rice Bread)
Italian Seasoning (or any other seasoning you like)
Preheat oven to 425º. Break up four pieces of bread to a breadcrumb consistency. Mix in Italian seasoning (I used about 2-3 Tbsp). Dip chicken breasts into water, then coat with bread crumbs. Place on foil-lined baking sheet and bake for 20 minutes. Watch it disappear by kids and adults alike!