Crispy Herb Baked Chicken Fingers & Baked Potatoes

Crispy Herb Baked Chicken Fingers - 9pts per chicken breast or 4 chicken fingers

Salted Baked Potatoes - 4pts for a medium [no toppings]

Ingredients [for Chicken Fingers]
2/3 cup dry potato flakes
1/3 cup grated parmesan cheese
1 tsp garlic salt
Boneless Skinless Chicken fingers
1/3 cup butter, melted

Directions [for Chicken Fingers]
1. Heat oven to 375 degrees. Grease or line with foil, a baking sheet or a 13x9 pan
2. In a med bowl, combine potato flakes, parmesan cheese, & garlic salt. Stir well until mixed
3. Dip chicken into melted butter, and roll in potato flake mixture to coat. Place on prepared pan.
4. Bake for 25-35 min, or until Chicken is tender and golden brown.


Ingredients [for baked potato]
4tbsp oil [Olive or Canola oil are preferred]
salt [Many people prefer Kosher, I use sea salt. Any will do.]

Directions [for baked potato]
1. Clean your potatoes with a stiff-bristled brush and cold water
2. Using your average fork work your way around each potato stabbing deeply into it's flesh. 6-12 stabs should do it depending on the size of the potatoes you are using. This allows steam to escape during the cooking process.
3. Your potatoes have now been cleaned and poked. Dry them off with a paper towel and preheat the oven to 350°F
4. Take a small bowl and add just a splash of your chosen oil, and have a container ready for the taters once they've been oiled.
5. LIGHTLY coat each potato with oil & lightly salt each one and put aside as you wait for the oven to heat up.
6. Arrange them in a 350°F oven over a baking sheet to catch any drippings.
7. Cooking time will vary from 1 hour and up depending on the size and quantity of potatoes you cook. The skin should be puffed up, golden-brown and crispy, and the potato should squish easily and be very soft on the inside.