Hi everyone and happy Sunday. What better day than Sunday to start thinking about alleviating the stress of the weekly meals? Please consider making these chicken fingers once a week to avoid the stress of the “what should I make for dinner tonight?” question.
It’s easy: Just pick one day of the week every week that is chicken night (ours is usually Thursday). Buy chicken, package it into single servings or enough for your family for one meal, freeze it, defrost it the night before or the morning of, and, voila, you are ready for chicken night.
Of course you will need to purchase all the other ingredients but you will soon be a pro at your shopping and you will always make sure to have these pantry and fridge items in the house.
More later on the weekly menu. For now, check out the recipe and see how you can get your kids’ schools some extra cash:
Homemade chicken fingers:
Take 2 lbs chicken breast cutlets, sliced about 1″ thick X 4″long
2 cups whole wheat bread crumbs
olive oil spray or PAM
salt and pepper
optional grated Parmesan cheese, about 1/4 cup
Preheat oven to 425 degrees.
Place bread crumbs in a shallow bowl, lay raw chicken on a cutting board next to it..
Beside the cutting board, have a foil lined baking sheet with a stainless steel rack on top (the rack is so the chicken stays crispy).
Spray the rack with oil spray.
Take raw chicken “fingers” and press them in the bread crumbs mixed with Parmesan if you are using it. Lay the chicken piece on the oiled rack. Continue with this process until all the chicken is on the rack. You may need 2 racks or 2 shifts in the oven.
Now spray the tops of the chicken with the oil spray, sprinkle with salt and pepper and place in a 425 degree oven for 15 minutes.
After 15 minutes, flip chicken with tongs and spray with oil spray on the other side.
Cook another 15 minutes and remove from oven. Enjoy!
P.S. You can brush agave syrup or honey on the chicken before you coat with breadcrumbs to give it a sweet taste. Yum…….
P.P.S. Serve with a honey mustard sauce, BBQ sauce, ketchup or a mayo based dipping sauce
FreshDirect Extends FreshArt Contest, Calls Young Artists to Sharpen Their Pencils
On your mark, get set… draw your way to Picasso-like fame and earn money for a local school
LONG ISLAND CITY, N.Y., April 26, 2011 _ FreshDirect and The Children’s Museum of the Arts (CMA) have extended the deadline of the FreshArt contest to allow more time for eager students to submit their art work for consideration.
The FreshArt contest is an initiative to encourage students to create works of art that express the positive experience of sharing a family meal. Launched in February, the large response and request for materials have pushed to extend the due date so more children may have a chance to enter their renditions. All students in grades three through six that reside in counties where FreshDirect delivers are eligible to enter. FreshDirect will choose a winning entry from each of its three delivery states — New York, New Jersey and Connecticut. Each winner will receive a $1,500 monetary award that will be donated to a school designated by the parents or guardians of the creators of the selected art. The designated schools must be located in FreshDirect’s delivery areas. The winning art works will also be featured large-scale on the sides of select FreshDirect delivery trucks. A number of art entries will be on exhibit at The Children’s Museum of the Arts in New York City this Fall.
Entry forms and contest details can be downloaded at http://www.freshdirect.com/FreshArt.
Completed Entry Materials must be mailed in a hand-addressed stamped envelope to:
FreshDirect FreshArt Contest
P.O. Box 7864
Melville, NY 11775-7864
All Entries must be mailed separately, be postmarked by 5/15/11 and received by 5/23/11.
For more information, please visit www.freshdirect.com.