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

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2 large boneless, skinless chicken breasts

Kosher salt

1/2 cup Dijon mustard

1/2 cup low fat plain yogurt

1 sleeve (about 25) saltine crackers, crumbled

1 cup toasted wheat germ

1/2 cup sliced almonds, toasted, optional

Ranch Dipping Sauce, for serving, recipe follows

Ranch Dipping Sauce:

1 1/2 cups low fat yogurt

1 tablespoon garlic powder

1 1/2 teaspoons celery salt

2 shakes hot sauce (recommended: Tabasco)

2 tablespoons chopped Italian parsley leaves

2 tablespoons finely chopped chives

Kosher salt