Sunday, September 02, 2007

Crispy Chicken Fingers

2 cups sour cream (16 oz.)
2 tsp lemon juice
1 tsp Worcestershire sauce
2 cups crushed seasoned croutons
2 lbs. boneless skinless chicken tenders
1/4 cup butter, melted

In a shallow boel, combine sour cream, lemon juice, and Worcestershire sauce.
In another shallow bowl, add croutons.
Dip chicken tenders in sour cream mixture, then coat with croutons.

Place on a greased baking sheet.
Drizzle with butter.

Bake at 400 for 20 minutes or until chicken is no longer pink.
Serve with your preferred dipping sauce.

***I have been a little bit busy having a baby, so I hope to get back into the swing of posting! This particular recipe, my Mom found in a magazine and cooked while I was recovering at home after my little girl was born. It was so good!! I could have made a meal of just the chicken! Very moist and the croutons give it a GREAT flavor! We used regular seasoned croutons.***

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