The best good-for-you chicken fingers, ever

In my quest to economically use the "family pack" of chicken breasts... here's another great use for two large chicken breasts. It will feed a family of four (small children) or a hearty three appetites.

Asiago chicken fingers with pan-fried yellow squash



You will need:

2 large chicken breasts, pounded slightly to tenderize
3 large eggs
Small splash of milk
Salt and Pepper
Flour
Panko bread crumbs
Grated Asiago cheese

3 medium-sized zucchini

Preheat the oven to 400 degrees.

In one shallow bowl, beat the eggs with a splash of milk slightly. In the second bowl, combine salt, pepper, panko, flour, and asiago. A good guess is about 1/3 cup (more if you like a slight cheese taste) cheese, 1 cup panko, and 1/2 cup flour. Cut the raw chicken into finger-sized strips and dip into the egg batter. Allow excess to drain and dredge in the breading mixture. Repeat for all chicken, and the - this is key - repeat again for all chicken. The double breading makes it far more flavorful. Coat a glass pan with Pam and place the fingers in the pan. Spray fingers with a small coating of Pam. Bake at 20 minutes or until breading is crispy and slightly browned.

While chicken is cooking, slice the squash and season with salt and pepper. Pan-fry in a pan coated with EVOO on medium-high heat until done.

Serve the chicken fingers and squash with ketchup or a mixture of dijon and honey. Kids will eat them up, I guarantee!