Homemade Chicken Fingers - serves 3-4

    from the kitchen of Mary-Jeanine Ibarguen

 

2 or 3 chicken breasts

1 cup buttermilk

1 box one-step stuffing (Peppridge Farms or Stove Top is what I use)

 

Marinate the chicken breasts at least 1 hour in the buttermilk. (I put frozen chicken breasts in a bowl with the buttermilk in the morning, by dinnertime they are defrosted and marinated at the same time!)

 

Preheat your oven to 400 (use your pizza stone if you have one)

 

Put the stuffing mix into a processor or blender to get almost-fine bread crumbs

 

Cut the breasts into finger strips (kitchen shears work really well here)

 

Dredge the chicken strips through the stuffing crumbs, coating all sides

 

Bake on a cookie sheet (or better yet, a pizza stone) for 20 minutes at 400 or until cooked through.

 

Serve with ranch dressing.

 

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