Dijon, Saltine And Wheat Germ Crusted Chicken Fingers With Ranch Dipping Sauce
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Dijon Mustard1 cup
Plain Yogurt (low fat)1 cup
Toasted Wheat Germ1.5 cups
Yogurt (low fat)1 tbsp
Garlic Powder1.5 tsps
Celery Salt2 tbsps
Chives (finely chopped)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 425 degrees F
3
Cut the chicken breasts on the diagonal into wide flat strips and season with salt, to taste
4
In a large bowl, combine the Dijon and the yogurt, toss in the chicken and stir to coat evenly
5
Pulse, pulse, pulse the crackers in a food processor until they look like fine crumbs
6
Add the wheat germ and toasted almonds and pulse until it is a homogeneous mixture
7
Put this mixture into a wide flat dish
8
Roll the marinated chicken in this mixture, 1 piece at a time, pressing the cracker/wheat germ mixture to evenly crust each piece
9
Lay the prepared chicken onto a sheet tray fitted with a rack
10
Baking the chicken on a rack will allow the air to circulate around the chicken to cook it evenly and make it crispy
11
Bake the chicken in the preheated oven until the chicken is cooked through but not dry, about 12 to 15 minutes
12
Remove the chicken from the oven to a serving platter and serve with the Dipping Sauce
13
Combine all the ingredients in a bowl
14
Dip the chicken fingers in this and say yuuuuuuuuuuuuuuuuuuummmyy!