DIJON, SALTINE AND WHEAT GERM CRUSTED CHICKEN FINGERS WITH RANCH DIPPING SAUCE
Steps:
- Preheat the oven to 425 degrees F.
- Cut the chicken breasts on the diagonal into wide flat strips and season with salt, to taste. In a large bowl, combine the Dijon and the yogurt, toss in the chicken and stir to coat evenly.
- Pulse, pulse, pulse the crackers in a food processor until they look like fine crumbs. Add the wheat germ and toasted almonds and pulse until it is a homogeneous mixture. Put this mixture into a wide flat dish. Roll the marinated chicken in this mixture, 1 piece at a time, pressing the cracker/wheat germ mixture to evenly crust each piece. Lay the prepared chicken onto a sheet tray fitted with a rack. Baking the chicken on a rack will allow the air to circulate around the chicken to cook it evenly and make it crispy.
- Bake the chicken in the preheated oven until the chicken is cooked through but not dry, about 12 to 15 minutes. Remove the chicken from the oven to a serving platter and serve with the Dipping Sauce.
- Combine all the ingredients in a bowl.
- Dip the chicken fingers in this and say yuuuuuuuuuuuuuuuuuuummmyy!
CHICKEN CUTLETS
I keep these baked chicken cutlets moist and juicy with a golden coating of bread crumbs, wheat germ and Parmesan cheese. If you like a crunchier coating, substitute cornflake crumbs. -Cathy Kierstead, Easton, Maine
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. In a shallow dish, combine the bread crumbs, Parmesan topping, wheat germ, basil and garlic powder. Place the yogurt in another shallow dish. Dip chicken in yogurt, then coat with the crumb mixture. , Place in a 15x10x1-in. baking pan coated with cooking spray. Spritz chicken with butter-flavored spray. Bake, uncovered, at 350° for 20-25 minutes or until the juices run clear.
Nutrition Facts : Calories 265 calories, Fat 5g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 398mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
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