Baked Chicken Fingers

• 1 lb chicken breast, sliced into thin strips
• 1/2 cup low-fat buttermilk
• 1/2 cup crushed corn flakes (, or cheese crackers)
• 1/4 cup Italian seasoned breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil

1. Preheat oven to 400 degrees.
2. In a medium glass or plastic bowl, combine chicken breast and buttermilk.
3. Cover and put in refrigerator for 10-15 minutes.
4. Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag.
5. After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
6. Add olive oil to shallow baking pan.
7. Place chicken in pan.
8. Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked.
9. Serve with honey mustard dip or light ranch dressing.

chicken breast, lowfat buttermilk, corn flakes, italian seasoned breadcrumbs, garlic, oregano, black pepper, olive oil

Taken from www.food.com/recipe/baked-chicken-fingers-18897 (may not work)