Cheese It Chicken Fingers Food

SUPER EASY CHICKEN FINGERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
• Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

OVEN BAKED CHEEZ-IT CHICKEN TENDERS

Steps:

• Preheat oven to 350°F.
• Line a cookie sheet with aluminum foil (or silpat if you have it).
• Place the Cheez-it's in a zip-lock baggie and give it to your kid to play catch, touch football, whatever. Smack the back a few times with a rolling pin... get the cheese-it's crushed, but don't worry if there are some larger pieces. Pour into a shallow bowl or plate.
• Crack the eggs into a bowl and add the water. Whisk together until combined well. (something else your child can do!).
• Dip the chicken in the egg mixture, then roll around in the crushed Cheez-it's (kids love this part!)
• Place on the cookie sheet, continue until all the chicken is coated.
• Lightly spray all coated chicken with the cooking spray.
• Bake at 350°F about 15 -20 minutes (start checking the smaller ones after 10 minutes. I always pull them out as they get cooked through so that the smallest isn't incinerated by the time the largest piece is done cooking).

PEPPERONI PIZZA CHICKEN FINGERS

Steps:

• Make the chicken fingers: Preheat the oven to 425 degrees F. Pulse the pepperoni in a food processor until finely chopped. Transfer to a shallow dish and combine with the Italian seasoning, breadcrumbs and olive oil. In a separate shallow dish, whisk the eggs with a pinch of salt.
• Set a rack on a baking sheet; coat the rack with cooking spray. Add the chicken to the egg mixture and toss to coat. Remove the chicken from the egg mixture, shaking off any excess, then coat with the pepperoni breadcrumbs, pressing firmly to adhere. Place the strips on the prepared rack and coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes.
• Meanwhile, make the dipping sauce: Combine the marinara sauce and mozzarella in a microwave-safe bowl. Just before serving, microwave in 30-second intervals until the sauce is hot and the cheese melts. Stir to combine. Serve with the chicken fingers.

EASY CHICKEN FINGER FOODS

Steps:

• Begin by cubing up the chicken, melting butter in a large skillet and browning the chicken over medium/low heat. Add just a dash of the salt, pepper, garlic powder, lemon pepper and cumin and cook until almost golden.
• Add the Campbell's Soup for Easy Cooking Mexican Style Tomato Soup.
• Continue to cook over medium/low heat until evenly mixed with the chicken and heated through.
• Preheat oven to 350 degrees.
• Using a muffin pan with 12 cups, spray evenly with a non stick cooking spray. Spoon the chicken into the "cups", then top with cheese.
• Evenly spoon the pimentos over and sprinkle lightly with the dry cilantro.
• Bake in preheated oven for about 15-20 minutes, until the cheese is melted and the corners of the wonton cups are golden.
• Mix the sauce together and serve with the cups.
• Lightly spoon a dab of the sauce over each cup.
• Enjoy!
• Begin by heating olive oil on medium/low in a large skillet. Season each side of the chicken pieces and place in skillet to brown, turning on each side for even cooking.
• Once the chicken is mostly cooked through, begin to shred it apart with two forks.
• Add the carrots and spinach, stir together lightly until spinach is wilted.
• Add the Campbell's Soups for Easy Cooking Savory Portabello Mushroom soup to the skillet.
• Stir it all together, keeping the heat on medium/low.
• Add the cream cheese and stir until it has melted and the mixture is creamy and thick.
• If you're baking the wonton bites, preheat the oven to 400 degrees and lay out the wonton wrappers, only a few at a time, on a well sprayed surface. Spoon in small teaspoonfuls of the mixture into the center of the wrapper.
• Wet the edges of the wrappers with dabs of water, and pinch closed. I prefer bringing all the corners up into a triangle, as pictured, but the packaging for the wrappers shows other methods of wrapping as well.
• Spray all sides of the wontons with non stick cooking spray and bake for about 12-15 minutes until golden.
• Remove from pan and let cool.
• creamy mushroom chicken wonton bites #weeknighthero #ad #cbias - Mama Harris' KitchenServe over greens for a pretty platter or with a salad for a round meal. If you don't use all of the filling, it's great with some white rice.
• Enjoy!

EASY CHEEZ-IT CHICKEN FINGERS

Steps:

• Preheat oven to 350 degrees.
• Take the milk, egg, a little salt and pepper and whisk together in a bowl, put aside.
• Crush the cheeze its in a ziploc bag, okay to have small chunks here and there, pour onto a plate.
• Take chicken and dip in milk mixture and then roll in cheeze its.
• Place on another plate and continue until all chicken is coated.
• I love to run each piece through x2 to get extra coating and use the whole mix.
• Place on baking sheet and bake 20-30 minutes depending on size.
• Cool and serve, very yummy with ranch dressing as a dip.

EASY CHICKEN FINGERS WITH PARMESAN

Steps:

• Heat oven to 400°F.
• Add cheese to coating mix in shaker bag. Moisten chicken with water; gently shake off excess water.
• Add 2 or 3 chicken strips to shaker bag; close bag and shake gently until evenly coated. Place in single layer on baking sheet sprayed with cooking spray. Repeat with remaining chicken. Discard any remaining coating mixture.
• Bake 12 to 14 min. or until chicken is done. Serve with barbecue sauce.

BAKED CHICKEN TENDERS

Steps:

• Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.
• For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.
• Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.
• Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.
• For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.
• Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.

CHEESE IT CHICKEN FINGERS

Steps:

• Put the sour cream into a large bowl.
• Add the chicken strips and mix well to coat with the sour cream.
• Roll the chicken strips in the crushed Cheese Its. Coat them well.
• Place the strips on a baking sheet with a rim and drizzle the butter over them.
• Bake in a 350F degree oven for 25-30 minutes.