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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