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

Total Time:
35 min
20 min
15 min

4 servings

  • 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
Watch how to make this recipe.
  • Preheat the oven to 425 degrees F.

  • Cut the chicken breasts on the diagonal into wide flat strips and season with salt, to taste. In a large bowl, combine the Dijon and the yogurt, toss in the chicken and stir to coat evenly.

  • Pulse, pulse, pulse the crackers in a food processor until they look like fine crumbs. Add the wheat germ and toasted almonds and pulse until it is a homogeneous mixture. Put this mixture into a wide flat dish. Roll the marinated chicken in this mixture, 1 piece at a time, pressing the cracker/wheat germ mixture to evenly crust each piece. Lay the prepared chicken onto a sheet tray fitted with a rack. Baking the chicken on a rack will allow the air to circulate around the chicken to cook it evenly and make it crispy.

  • Bake the chicken in the preheated oven until the chicken is cooked through but not dry, about 12 to 15 minutes. Remove the chicken from the oven to a serving platter and serve with the Dipping Sauce.

Ranch Dipping Sauce:
  • Combine all the ingredients in a bowl.

  • Dip the chicken fingers in this and say yuuuuuuuuuuuuuuuuuuummmyy!

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