Chicken Fingers and Fries

One of my go to foods for Connor to eat is Chicken fingers and fries. If we go out we will often order this for him. Or, if we're at home, I'll make these in a batch and freeze for him. I had came across this recipe while looking for a recreation of deep fried chicken fingers so I could at least feel LESS mom guilt about what he was eating. So, when I found this, I was ecstatic! We all LOVED this recipe and Connor will always go to down when we make these. They're also great as leftovers and thrown in a ceasar salad!

Ingredients:
Ezekiel Bread
1/4 c parmesan cheese
Garlic powder
Onion Powder
Italian Seasoning
Egg whites
4 chicken breast cut into strips 
Sweet potatoes
Extra Virgin Olive Oil


Low Sodium Seasoning Salt

Directions:
Heat oven to 350F
Toast the Ezekiel bread, break up into pieces, and put into the food processor. 
Add 1/4 cup Parmesan cheese, garlic powder, onion powder, and any other spices that you like and process until fine.
Cut up chicken breast into strips.  
Beat 4 egg whites, dip chicken in egg and then bread mixture.  
Bake on 350 degrees for about 30 minutes, until chicken reaches 165F.  
Meanwhile I cut the sweet potatoes length wise into steak fry strips.
Added Olive Oil, Sea Salt, and Sweet Potatoes into a ziploc bag. Shaked while close.
Add the Sweet Potatoes onto a baking sheet. Once the chicken was finished I cooked the potatoes until crispy for about 25 minutes. 

Container: 1 red. 1 Yellow.