I can’t believe how close I am to having this baby. It’s officially less than a month until my due date. And at my weekly doctor appointment yesterday, the doctor said this is a big baby. Which means that I am hoping that I do go into labor a little bit early so that I don’t end up with a 9 pound baby!! (Easton was 8 lbs 6 oz at 6 days early, so if this one is following suit, he’s going to be a big boy!!)
If you’ve been pregnant before, you know that this last month of pregnancy is… well, not comfortable, to say the least. I think I’d be pretty happy if I could just lie in bed for the next 3-4 weeks. I’ve been trying to get ahead so that I have at least a month of recipes so that I can just enjoy my little (big) guy, but after any time in the kitchen, my ankles are swollen and my back is killing me. So even though I normally love easy, fast meals, now I really love easy, fast meals. If it’s not easy and fast, it’s not going to be happening anytime in the next couple of months. (Except I am attempting an early Thanksgiving dinner later this week – but only because my mom is helping me – aka doing all the work for me!!)
These chicken fingers are just that – easy and fast. Dinner in half an hour. And chicken fingers are not just for kids. I know my husband liked these more than my kids did, even!! Pair them with Pillsbury frozen Grands! buttermilk biscuits, and you have an easy, fuss-free meal. (And in all honesty, those biscuits definitely rival homemade bisciuts. In fact, they are better than many I have made from scratch!) This is definitely a 9-month pregnant mama approved dinner!
- 2 tablespoons dried parsley
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion flakes
- ½ teaspoon dried basil
- Salt and pepper
- ¼ cup flour
- 1 egg
- 1 cup panko breadcrumbs
- 1¼ lbs chicken tenders, or boneless skinless chicken breasts cut into strips
- ⅓ cup mayonnaise
- 3 tablespoons bbq sauce
- Heat oven to 425°F. Place a cooling rack over a baking sheet and spray with nonstick cooking spray. Set aside.
- In a small bowl, combine the parsley, dill, garlic powder, onion flakes and basil. Season with salt and pepper.
- Place the flour in a shallow one shallow dish. In a second shallow dish, lightly whisk the egg. In a third shallow dish, combine the panko with half of the spice mixture.
- Dip each piece of chicken into the flour, coating completely. Then dip into the egg, followed by the panko mixture. Place on the prepared cooling rack. Continue until all of the chicken has been coated.
- Spray the top of the chicken with nonstick cooking spray. Bake until the chicken is cooked through and the coating is crispy, about 20 minutes.
- Meanwhile, add the mayonnaise and bbq sauce to the remaining spice mixture. Stir to combine, and refrigerate until the chicken is done. Serve alongside the chicken for dipping.
**This post has been sponsored by Pillsbury, but all opinions are my own.**