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
- Preheat oven to 450F. Line a baking sheet with foil; butter or spray.
- 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.
- 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.
