Baked Chicken Fingers with Barbeque Sauce
1/2 C wheat germ
1/2 C unprocessed bran
1/4 C plain dried breadcrumbs
2 T ground flax seed
2 T grated Parmesan cheese
1/2 tspn onion powder
1/2 tspn garlic powder
Coarse salt and pepper
1 T olive oil
2 large CLOVER ORGANIC EGGS
1 1/2 pounds chicken tenders (about 16)
Barbeque Sauce for serving (optional)
Set a wire rack on a rimmed baking sheet. In a shallow bowl, lightly beat eggs. Dip chicken in eggs (allowing excess to drip off), then dredge in crumb mixture, patting to adhere. Place on rack, and transfer to oven.
Bake until chicken is opaque throughout, 12 to 14 minutes. Serve with barbeque sauce, if desired.
