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Baked Chicken Fingers

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  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch strips
  • 4 Tbsp. Shedd's Spread Country Crock® Spread, melted
  • 2/3 cup Italian seasoned dry bread crumbs
  • 1
    Preheat oven to 375. Lightly grease baking sheet; set aside.
  • 2
    Dip chicken in melted Shedd's Spread Country Crock® Spread, then bread crumbs. Arrange chicken on prepared sheet.
  • 3
    Bake 30 minutes or until chicken is thoroughly cooked.
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