- 1 pound boneless, skinless chicken breasts
- Nonstick vegetable cooking spray
- 2 tablespoons olive oil
- 1 cup dried breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon crumbled dried oregano
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 3 russet baking potatoes
- 3 egg whites
- 1 teaspoon salt
- Cooking spray
For the Baked Chicken Fingers:
Preheat oven to 400F.
Spray a baking sheet with cooking spray; set aside.
Cut each of the chicken breasts lengthwise into 4 to 5 strips. Place in a medium bowl. Add olive oil and stir to coat evenly; set aside.
In a shallow dish, mix together breadcrumbs, cheese, oregano, salt and pepper. Dredge the chicken in breadcrumb mixture to coat. Arrange on prepared baking sheet.
Transfer to oven and bake, turning once, until golden brown and cooked through, 12-15 minutes. Serve chicken fingers hot or at room temperature with marinara sauce, with Oven-Baked Curly Fries alongside.
For the Oven Baked Curly Fries:
Preheat oven to 450F.
With a curly fry cutter, cut the potatoes. Place in a bowl covered with cold water. Set aside.
In a large bowl, whisk the three egg whites with the salt until frothy. Drain the cut potatoes from the cold water well and toss in the bowl with the egg whites. Remove from bowl and shake off excess egg white.
Place the potatoes in a single layer, on two baking sheets lined with foil and sprayed with cooking spray.
Bake potatoes on 2 racks in oven for 25-30 minutes. Alternate racks halfway through baking time.
Serve immediately alongside Baked Chicken Fingers.