Flaky Un-Fried Chicken Fingers - chicken breast halves

Method

• Preheat oven to 400.
• Lightly pound chicken breasts.
• To pound chicken breasts, use a can or bottle or rolling pin.
• Cover the chicken breasts with plastic wrap so that whatever you use doesn't touch the chicken and pound lightly.
• Cut into 1" wide strips.
• Mix together yogurt, water, salt and pepper.
• Add chicken strips to yogurt mixture and toss until coated.
• Combine bread crumbs and parmesan cheese in a plastic bag.
• Add chicken fingers about 3-4 strips at a time and shake until coated.
• Be sure to use a bag that has a closure, or firmly grip the top of the bag, or use a rubber bacn to keep the bag sealed so that when you shake it, the bread crumbs and chicken fingers don't fall out.
• Spray a cookie sheet with cooking spray.
• Put chicken fingers on the cookie sheet and spray strips with cooking spray as well.
• Make sure not to overcrowd the cookie sheet.
• Bake at 400 for 15-20 minutes.
• Repeat steps 6 and 7 if you don't have enough room on the cookie sheet to cook all chicken fingers at once.
• Put tomato sauce in a small bowl and use it to dip the chicken fingers.
• Note: When we did our fingers we also dipped our fingers in flour seasoned with salt, pepper, onion flakes, and paprika.
• Dip in egg wash then dip in corn flakes.
• You can substitute stove top or potato flakes seasoned with hot sauce for the bread crumbs.