A wholesome crispy coating and a tasty sauce made with the goodness of Milk give this dinner favourite a healthy make-over. Serve with plenty of raw veggie sticks on the side.
Tips:
Crisp crackers such as Wheat Thins work best. You'll need about 3 cups (750 mL) crackers. Make crumbs in a food processor or place crackers in a resealable plastic bag and crush with a rolling pin.
For the Adventurous: Add 1/4 tsp (1 mL) cayenne to Milk for coating mixture, and add 1/2 tsp (2 mL) anchovy paste and 1 tbsp (15 mL) chopped drained capers to sauce with garlic.
Directions for: Crispy Oven-Baked Chicken Fingers with Zesty Caesar Dip
Ingredients
1-1/2 cup (375 mL) milk, divided
2 Tbsp (30 mL) Dijon mustard, divided
1-1/2 cup (375 mL) finely crushed crisp whole wheat crackers
1 lb(s) (500 g) boneless skinless chicken breasts
cup (50 mL) all-purpose flour
2 clove garlic, minced
tsp (2 mL) salt
tsp (1 mL) pepper
2 Tbsp (30 mL) freshly squeezed lemon juice
cup (125 mL) freshly grated Canadian Parmesan cheese
Directions
1. Preheat oven to 450F (230C). Line a baking sheet with foil; butter or spray foil.
2. In a shallow dish, combine 1/4 cup (50 mL) of the Milk and 1 tbsp (15 mL) of the mustard. Place cracker crumbs in another shallow dish. Cut chicken breasts into about 3-inch (7.5 cm) by 1/2-inch (1 cm) strips. Dip each chicken strip first into Milk mixture then into crumbs, pressing to coat. Place on prepared baking sheet. Discard excess Milk mixture and crumbs.
3. Bake chicken fingers for about 15 min or until browned and chicken is no longer pink inside.
See more: Cheese, Dinner, North American, Poultry, Appetizer, Dairy Farmers of Canada, Bake, Eggs/Dairy