Ingredients:
1 cup all-purpose flour
1/4 teaspoon black pepper
1/4 cup low-fat milk
1/4 teaspoon salt
2 eggs
1/4 cup toasted wheat germ
4 pieces boneless skinless chicken breast halves
Directions:
Preheat the oven to 400 degrees Fahrenheit.
Spray a cookie sheet with vegetable oil cooking spray. Set the cookie sheet aside.
Place the flour, black pepper, and salt in a resealable plastic bag. Seal the bag and shake it to mix the ingredients well. Set aside.
Whisk the eggs and milk together in one bowl and place the wheat germ into a SEPERATE BOWL. Set the bowls aside.
On a cutting board, slice the chicken into strips, about 4 inches long by 1/2-inch wide.
Put the chicken fingers into the resealable bag. Seal the bag and shake. Once all the pieces of chicken are covered with flour, remove the chicken strips from the bag.
Then, dip each chicken strip into the bowl with the eggs and milk, then to the bowl with the wheat germ.
Place the chicken fingers on the cookie sheet.
Bake for 10-12 minutes, or until lightly golden brown. Remove the cookie sheet from the oven.
Serve immediately. You may serve it with your favorite sauce, if desired.
Servings: 6
Time preparation: 10 min.
Time total: 22 min.