Healthier Chicken Fingers & Tangy Dipping Sauce:

2/3 cup unseasoned dry bread crumbs


3 tablespoons cornmeal


3 tablespoons Parmesan cheese


1 teaspoon dried basil


1 teaspoon dried oregano


3/4 teaspoon garlic powder


1 egg white 1/2 teaspoon ground thyme


1/2 teaspoon onion powder


1/4 teaspoon cayenne pepper (optional)


4 large boneless, skinless chicken breast halves (about 1 and 1/4 pounds)



3/4 cup apricot or peach jam


2 tablespoons white vinegar


1 and 1/2 teaspoons prepared mustard


In a medium bowl, combine bread crumbs, cornmeal, cheese, basil, oregano, garlic powder, thyme, onion powder, and cayenne pepper. Mix well and set aside.


Cut chicken breasts into 3/4 X 3 inch strips. Please strips in a medium bowl. Beat egg white lightly with a fork and pour over chicken. Toss to coat chicken with egg white.


Roll  chicken strips, one at a time, in crumb mixture. Make sure chicken is well coated with crumbs. Place on a non-stick baking sheet. Bake for 15-20 minutes at 450F, until chicken is golden brown and no longer pink inside. Check for "doneness" after 12-15 minutes. If overcooked, the chicken will be dry.


While chicken is baking, prepare dipping sauce. Combine jam, vinegar, and mustard in a small saucepan. Cook over medium0high heat until jam is melted and bubbly, about 2 minutes. Serve chicken fingers with warm dipping sauce.


Makes 4 servings

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