Every busy mother of a toddler has resorted to the proverbial frozen chicken finger at some point in time, though halfway closing their eyes when doing so. (Why is that meat so spongy anyway??)  Well, here’s a chicken finger moms can be proud to serve their little ones. It’s healthy, convenient and oh so delicious!

¾ - 1 lb. package organic chicken tenderloins
2 whole eggs

1 tbsp. water
1 cup baby cereal (rice, oatmeal or other whole grain)
1 cup crushed walnuts, almost to “flour-like” consistency*
¼ cup wheat germ (optional)
Cooking spray
Pinch kosher salt (optional)

Preheat oven to 350 degrees. Slice chicken tenderloins into 1-2 inch long strips and set aside. Mix baby cereal with crushed walnuts, wheat germ, and salt (if desired). Beat two eggs together with water and place in a shallow bowl.  Immerse chicken in egg mixture and then dredge in cereal-nut coating. Place chicken fingers on greased cookie sheet (lightly coated with cooking spray).

Bake in oven for 20 minutes at 350 degrees. Serve immediately or freeze in freezer bags to re-heat for another time.

*For babies with nut allergies, substitute walnuts with 1-¼ cups whole wheat flour.