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Main dishes

Crunchy Chicken Fingers

Crunchy Chicken Fingers recipe
Recipe and Photo by: Better Homes and Gardens
Chicken breast strips get a dip in sour cream and paprika and a coating of crushed stuffing mix in this baked version of the restaurant favorite.
20 min
45 min
10 to 12 servings

What You Need

medium  boneless skinless chicken breasts
 8-ounce carton dairy sour cream
tablespoons  lemon juice
 tablespoon Worcestershire sauce
 teaspoon paprika
 teaspoon celery salt
 teaspoon black pepper
 8-ounce package (4 cups) herb-seasoned stuffing mix, coarsely crushed
cup  butter or margarine, melted

Make It

1. Cut chicken into 3/4-inch wide strips; set aside. In a shallow bowl combine sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, and pepper.

2. Dip chicken strips into sour cream mixture; coat with crushed stuffing mix. Arrange chicken strips in two large shallow baking pans (pieces shouldn't touch). Drizzle melted butter over chicken.

3. Bake, uncovered, in a 375 degree F oven about 25 minutes or until chicken is no longer pink, rotating pans after 15 minutes. Makes 10 to 12 servings.

Kraft Kitchens Tips

To Tote
Cover tightly. Transport in an insulated carrier.
For 6 Servings
Prepared using method above, except arrange chicken strips in one large shallow baking pan.
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