Italian Chicken Fingers

Of all the recipes I have tried I have never made chicken fingers. Mine usually come from the freezer but I may have to give this easy Betty Crocker recipe a shot. Once you get the hang of it you could probably even change up the recipe a little for different flavors.

Italian Chicken Fingers

Ingredients:

1 package (14 oz) uncooked chicken breast tenders (not breaded)

1 egg, beaten

1 1/4 cups Original Bisquick mix

1 teaspoons Italian seasoning

3 tablespoons butter or margarine, melted

1 cup tomato pasta sauce, heated

Directions:

Heat oven to 450 degrees Fahrenheit. Spray 15x10x1 inch pan with cooking spray. In medium bowl, toss chicken and egg. In resealable food storage plastic bag, place Bisquick mix and Italian seasoning; seal bag and shake to mix. Add chicken; seal bag and shake to coat chicken with Bisquick mixture. Place chicken in single layer in pan. Drizzle with butter. Bake uncovered 14 to 16 minutes, turning chicken after 6 minutes, until chicken is brown and crisp on the outside and no longer pink in center. Serve with pasta sauce for dipping.