Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce

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My family loved the chicken fingers. I made this spur of the moment and I didn't have wheat germ, so I substituted Wheaties cereal. I also used multigrain saltines since that is what I had on hand. It came out great. I will pick up some wheat germ for the next time though. We did not care for the ranch sauce. We used a (Paula Deen honey mustard recipe that I make all the time that they love. My son did comment though that the sauce would be great with Indian food, which he eats a lot of at college, and he wants the recipe for that purpose.

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Very good recipe - and easy to make! I don't eat "white" (flour, crackers, potatoes so cut out the Saltine crackers (which also cut the salt in the dish. I simply put the wheat germ and sliced almonds in the food processor and coated the tenders with this blend (after dipping them in the yogurt/mustard mixture - they turned out so moist - didn't even need a knife to cut them! I drizzled them with the ranch sauce and topped them with thinly sliced tomatoes - EXCELENT! My husband even loved them - and he doesn't eat healthy very often! I will definitely be making this recipe again and again - thanks for the healthy twist on chicken tenders!

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It is so good, healthy, and easy to cook..my son love it..

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I have not made this particular recipe yet but want to comment on something said in this show. Ann took a few seconds to explain that she is very concerned with diabetes because it has touched her family. I wish she would give more consideration for the millions of us who have elevated blood pressure and cut back on her love affair with salt. She uses way too much in most of her recipes, far more than necessary to achieve good flavor. Using Saltines, kosher salt, and celery salt in this recipe is a perfect example. We love her dishes but always tweek the salt factor.