Wednesday, 2 May 2012

Crispy Oven Baked Chicken Fingers with Caesar Dip

Definitely family friendly

1 ½ cups milk, divided
2 tbsp Dijon mustard, divided
1 ½ cups finely crushed crisp whole wheat crackers
1 lb boneless skinless chicken breasts
¼ cup all purpose flour
2 cloves garlic, minced
½ tsp salt
¼ tsp pepper
2 tbsp freshly squeezed lemon juice
½ cup freshly grated Parmesan cheese
  1. Preheat oven to 450F.  Line a baking sheet with foil; butter or spray.
  2. In a shallow dish, combine ¼ cup of the milk and 1 tbsp of the mustard.  Place cracker crumbs in another shallow dish.  Cut chicken breasts into about 3 inch by ½ inch 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.  Meanwhile, in a small saucepan, whisk flour into remaining milk; whisk in remaining mustard, garlic, salt and pepper.  Bring to a boil over medium heat, whisking constantly.  Boil, whisking for about 3 min or until thick.  Remove from heat; stir in lemon juice and parmesan cheese.  Serve chicken with hot Caesar dip.