Crunchy Chicken Fingers

Panko bread crumbs are the secret here! They are a special Japanese-style bread crumb that are light and very flaky. My son loves chicken fingers, but many times the ones that come in a box or a drive thru bag are loaded with transfats and preservatives. So, I came up with this recipe to satisfy his kid craving without having to sacrifice his nutrition!

1 C. Panko bread crumbs(whole wheat are best, but harder to find)
1/2 C. finely grated parmigiano reggiano
2 TBS. wheat germ
2 eggs
Sea salt and pepper
1/2 C. whole wheat flour
1 lb. chicken tenders
1tsp. oregano or other seasoning(optional)

Preheat oven to 350. Spray cookie sheet lightly with olive or canola oil. Set up an assembly line. Flour on one plate, beaten eggs in a bowl, and all other ingredients combined(except chicken) on a 3rd plate. Take each chicken finger and dust in the flour, dredge in the egg and then coat with the bread crumb mixture. Press the coating onto each side of the chicken tender and then lay it on the baking sheet. Lightly spray tops of tenders with oil and bake about 25 minutes until cooked through. Enjoy with barbecue sauce and breaded zucchini chunks for a meal that feels like takeout, but is healthy! Serves 4.