As a food blogger, my job is in the kitchen—cooking and baking and doing all of that good stuff. But what I didn’t expect was to find myself self quarantined at home, with my two picky little boys, making EVERY SINGLE MEAL at home.Oh, and can we talk about snacks? My boys are 3 and 5, and all day long, they want snacks. I didn’t expect it to be this hard feeding them meals, providing them with all the snacks, and trying to keep it all relatively healthy.I’m telling you this because if you are struggling to come up with easy meal ideas, you are not alone. I am too!But what has helped me is to keep all meals simple, meaning few ingredients, and to think outside of the box to keep things interesting.One thing my boys love, besides mac n’ cheese and pizza, is chicken fingers. I make them all the time! I have a “famous” cashew crusted chicken thighs recipe on my blog that is truly our go-to.But remember, kids get bored with the same old, same old too.So when I had the opportunity to partner with Harvest Snaps, one thought popped in my head—I AM GOING TO USE THEM TO MAKE CHICKEN FINGERS. They have been a family favorite snack in our household for so long, I can’t believe it didn’t cross my mind until now to use them to make chicken fingers.Well, I did it! I took a package of their yummy Tomato Basil Harvest Snaps, crushed them up, and created this recipe. The boys flipped and licked their plates, and I scored some major brownie points with the hubs.I paired them with a balsamic vinaigrette dressing to dip in, and some steamed broccoli on the side, for a well balanced meal.I am so excited to share this Better For You recipe with you, featuring Tomato Basil Harvest Snaps, made with RED LENTILS as the first ingredient.
Ingredients
- 1 ½ pounds boneless skinless chicken breast
- 1 cup unsalted cashews
- 1 package Tomato Basil Harvest Snaps
- 2 eggs
- 1 tsp sea salt
- ¼ cup fresh basil, chopped (optional)
Instructions
- Preheat oven to 350F.
- Line a baking sheet with parchment paper.
- Slice your chicken breasts into strips, and set aside.
- In a blender or food processor, add the Tomato Basil Harvest Snaps, cashews, and sea salt.
- Pulse for about 30 seconds until a sand-like, crumbly mixture forms. Don’t pulse too long, you want to keep some texture.
- Transfer to a medium bowl.
- In another medium bowl, whisk the two eggs.
- Next, working in small batches, dip the chicken slices into the whisked eggs, and then in the cashew/Harvest Snaps mixture.
- Coat well, and then transfer the chicken strips to the baking sheet.
- Repeat until all the chicken is gone.
- Bake for 20-22 minutes, or until the chicken is cooked through. I always take the tray out of the oven at the 20 minute mark and cut a piece of chicken in half to ensure the chicken is fully cooked through. If not, return to the oven for a few more minutes. Enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
