Crunchy Smunchy Chicken Fingers

Pound out your chicken breasts between two sheets of wax paper or plastic wrap so that they are 1/2″ thick.

Cut into chicken finger-like strips. Sprinkle each side with McCormick’s Montreal Chicken Seasoning. Then place them in a bowl with the creamy Italian dressing. Marinate for 30 min.

Then coat with Italian bread crumbs. Pan fry with non-stick spray, 5-8 min. per side or cook in George Foreman grill (with non-stick spray for crunch-factor) for 5-8 min. or until firm and cooked through.

You can pan fry them with a few tablespoons of oil (to coat the pan) for a much yummier, crunchier, fried flavor, but we are a household that tries to eat as healthy as we can. Both versions are pretty yummy. I hope you like ‘em!