Hags' Chicken Fingers

• 14 cup plain flour
• 1 egg, lightly beaten
• 1 tablespoon milk
• 14 cup polenta
• 13 cup dried breadcrumbs
• 12 chicken tenderloins, trimmed, halved lengthways
• 24 sliced almonds
• olive oil flavored cooking spray
• tomato sauce, to serve

1. Preheat oven to 200C Lightly grease 2 baking trays.
2. Place flour on a plate.
3. Whisk egg and milk together in a bowl.
4. Combine polenta and breadcrumbs in a small bowl.
5. Place polenta mixture on a plate.
6. Coat chicken, 1 piece at a time, in flour, shaking off excess.
7. Dip into egg mixture, then coat in polenta mixture.
8. Place on prepared trays.
9. Brush 1 end of each chicken finger with remaining egg mixture.
10. Place 1 almond on each finger and press down firmly to secure.
11. Spray fingers with oil.
12. Bake, uncovered, for 20 minutes or until golden and cooked through.
13. Serve with tomato sauce.

flour, egg, milk, polenta, breadcrumbs, chicken, almonds, olive oil, tomato sauce

Taken from www.food.com/recipe/hags-chicken-fingers-309123 (may not work)