Crunchy Chicken Fingers

Crunchy Chicken Fingers



4 oz sour cream

1 tbsp Dijon mustard

salt and pepper to taste

2 cups dry stuffing mix

2 lbs chicken tenderloins



Preheat oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray.



Combine sour cream, mustard, salt and pepper in a shallow bowl.



Put stuffing in a ziplock bag and crush stuffing into smaller pieces. Transfer to a shallow bowl.



Dip each piece into sour cream mixture and then roll in stuffing coating each piece as thoroughly as possible.



Put chicken strips onto baking sheet and spray tops of chicken with cooking spray.



Bake for 15-20 minutes until they are cooked through and lightly golden.



jackie austin