Bloody Witch’s Fingers

Overview:

4 Servings

Prep: 15 minutes

Total: 30 min.

1 pound Tyson™ frozen boneless, skinless chicken breasts, thawed
1 cup Clover Valley™ woven wheat crackers (about 16 crackers), crushed
1/4 cup Clover Valley™ shelled walnuts, finely chopped
1/2 teaspoon Clover Valley™ garlic powder
1/2 teaspoon Clover Valley™ onion powder
1/4 teaspoon Clover Valley™ paprika
1 Clover Valley™ egg
1 tablespoon water
1/3 cup Clover Valley™ ketchup

Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. Slice chicken breasts into 16 thin strips; set aside.
In a shallow dish, combine crushed crackers, walnuts, garlic powder, onion powder, and paprika; mix well.
In another shallow dish, whisk egg and water. Dip chicken into egg mixture, then dip into cracker mixture, coating completely on all sides. Place on baking sheet.
Bake 15 to 17 minutes or until chicken is no longer pink in center. Serve immediately with ketchup on tips of chicken “fingers”. (See photo.)

Better-for-You Tip: Don’t let their scary look fool you, as these baked and not fried. These chicken fingers are bloody tasty… and better for you. They start with all-white meat chicken, and get their big crunch from a combo of the wheat crackers and walnuts that make up our ghostly delicious coating.

Nutrition based on 4 per serving:

Calories 271, Calories from Fat 95.0, Total Fat 11.0g, Saturated Fat 1.6g, Trans Fat 0.0g, Cholesterol 112.0mg, Sodium 566mg, Total Carbohydrate 20g, Dietary Fiber 2.6g, Sugars 4.8g, Protein 27.0g