Parmesan & Cornmeal Chicken Fingers

Thru 80 minutes of traffic and multiple reports of Hurricane Matthew, I had plenty of time to mentally sort what was in my pantry and fridge, without stopping for groceries tonight.  Tip: always try to use what you have; I am a big believer in making it work.  Some joke I never have pantry inventory, but I like to consider myself a less is more type of gal; stock up weekly, and then use it up.  I had rice, carrots & broccoli on hand so that ended up on the plates, but you could do this with any frozen sweet potato fries or McCain’s SMILES potatoes – the kids LOVED IT.

(serves 4)

1.5 lbs of chicken tenderloins
1/2 cup cornmeal
1/4 cup Parmesan cheese
1/2 teaspoon garlic powder
salt & pepper
3 egg whites

Turn oven on to 425; mix dry ingredients into a bowl (cornmeal, cheese, garlic, salt & pepper) and mix eggs in another.  Dip chicken in egg, then dry ingredients, lay on baking sheet and sprinkle with paprika.  Place on a baking sheet for 20-25 minutes and DONE.


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