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.