Baked Chicken Fingers

When chicken breasts are on sale make baked chicken fingers in a snap. Enjoy some fresh from the oven and place the remainder in the freezer. No need to purchase fried chicken or chicken nuggets from the store. These are great sliced on salads and lunch for the little ones with some dipping sauce on the side.

2 lbs of boneless, chicken breasts (skinless)
Sauce: 1/4 cup of milk and 1/4 cup of bottled ranch dressing
*I reduce the fat content by using skim milk and fat free ranch dressing
Coating: cup of seasoned bread crumbs
*Adjust sauce mixture and coating depending on amount of chicken you are preparing and use plain or seasoned bread crumbs depending on your preference. Also, add a little paprika if you like!

Mix the milk and ranch dressing together well with a whisk.
Cut the chicken in strips or nuggets.
Place the chicken in sauce and coat well.
Place chicken in the bread crumbs.
Place coated chicken on a spray-treated baking sheet and bake at 375 degrees for approximately 15-20 minutes, turning once.
Remove from oven and enjoy or cool on baking sheets to follow freezer directions below.

Freezing directions:
Allow cooked chicken to cool on the baking tray then place tray with cooked chicken in the freezer and freeze until firm.
Place the frozen strips/nuggets in freezer bag.
You just reheat frozen chicken on a baking sheet at 400 degrees for 5-10 minutes (until hot).