Ww 5 Points Crunchy Tex Mex Chicken Fingers Recipes

WW 5 POINTS - CRUNCHY TEX-MEX CHICKEN FINGERS

Steps:

• Preheat oven to 425*F.
• Spray baking sheet with nonstick spray.
• In shallow dish, mix wheat germ and spices.
• In another shallow dish, whisk egg whites with 2 tbsp water.
• Dip chicken into egg mixture, then into the wheat germ mixture.
• Transfer to baking sheet.
• Bake until cooked, about 10 minute.

CRISPY CHICKEN FINGERS

Steps:

• In a medium bowl, mix dry ingredients.
• In a medium bowl beat egg and buttermilk.
• Coat chicken with flour mixture, dip into egg mixture and coat AGAIN with the flour mixture.
• In a large skillet, heat oil over medium heat. Add chicken; cook uncovered for 5 minutes. Turn chicken; and cook 3 minutes longer or until no longer pink in the center and golden brown.

DOWN SOUTH CHICKEN FINGERS

Steps:

• In one bowl put in beaten eggs and enough milk to coat the chicken strips.
• Dip chicken in this mixture.
• In another bowl add the dry ingredients and roll the chicken in this mixture.
• Heat grease to medium high and fry chicken strips about two minutes on each side (or use a deep fryer, which makes them even yummier).

WW 5 POINTS - ORANGE CHINESE CHICKEN

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Season both sides of chicken with salt and pepper; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.
• Drain oranges and reserve 1/4 cup liquid.
• Add oranges with reserved liquid to skillet and simmer 2 minutes.
• Whisk together broth, soy sauce and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more.
• 5 Points per serving. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.

TEX-MEX CHICKEN FINGERS

Steps:

• Preheat oven to 375.
• Combine first 5 ingredients in a bowl; set aside.
• Cut chicken into strips if not already done.
• In another bowl, start with 2 eggs and beat them slightly. Add more eggs as needed.
• Dip chicken strips in the egg mixture then into the bread crumbs.
• Place on greased cookie sheet.
• Bake 20-35 mins or until golden brown.
• Serve with taco sauce or salsa.

CHICKEN AND ANDOUILLE SAUSAGE WITH PEPPERS (WW 5 POINTS)

Steps:

• Cut chicken into 1 inch or slightly smaller cubes. Season with garlic powder and Cajun spice mix.
• Place nonstick over medium high heat. Give a quick shot of cooking spray and add the seasoned chicken. Cook for a minute and add the andouille sausage. Continue to cook for three to four minutes until the chicken is opaque.
• Remove chicken and sausage from pan and cover to keep warm. Gently wipe the pan to remove the excess oil. Add the onions and peppers to the pan and cook for four to five minutes.
• Stir the canned tomatoes and tomato paste into the skillet. Return the chicken and sausage and simmer for six to eight minutes.
• Serve with hot cooked rice for additional points.

CAJUN-STYLE CHICKEN FINGERS

Steps:

• Cut chicken into 1 inch strips, or"fingers" about 3 inches in length.
• Mix together remaining ingredients, (except breadcrumbs and 3 tbsp. margarine), in a bowl and add chicken and mix well, insuring that chicken is coated on all sides.
• Allow chicken to marinate in this for at least 20 minutes.
• Coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate.
• Heat margarine in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side.
• Add more margarine to the skillet if necessary.
• Drain fingers on paper toweling.
• Serve hot with Tabasco sauce, if desired.