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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