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Healthy Chicken Fingers and Chili Potato Wedges

 Hi Everyone! I sure hope you are hungry!
Today on Friday Foods, we are cooking up some healthier recipes for Chicken Fingers & Potato Wedges!
Here are the Directions: 2 Full Chicken Breasts serves 5 people

Cook Chicken at the same time the Potatoes are cooking. Heat oven @475* for 15 to 25minutes (some of our chicken strips were a bit frozen, so cook till tender and white in the center when cut. Serve with a dipping sauce: Ranch dressing, Blue Cheese dressing, BBQ Sauce, Honey Mustard or Ketchup are all great!

For the Chili Potato Wedges:
*Note to save a bit for the final sprinkling on the top of potatoes before they go in the oven.

And for a yummy seasonal vegetable fresh from our gardens, Sauteed Squash:
Add 2 Tablespoons of oil to the pan; Safflower, Sunflower, Peanut or Olive Oils work best.
Set the pan to Med-High Heat and warm the oil. Cook squash till tender, stirring often to prevent burning. Cook approximately 15 to 20 minutes; onions will be translucent and squash will be tender..
Sauteed Squash; please excuse the misspell! CJ

Hope you enjoy your Weekend Ahead!
God Bless You and Your Family!
Our Sponsor:
Matt Dunkle of Custom Gem Cutter

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