Ingredients
- 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
Directions
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:
- 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
Combine all the ingredients in a bowl.
Dip the chicken fingers in this and say yuuuuuuuuuuuuuuuuuuummmyy!
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 34 reviews
By carol1sm
on January 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The chicken portion was very tasty. I substituted the dijon, since I don't like it, for yellow mustard and used oatmeal because I didn't have wheat germ and I will most definitely make it again. They turned out moist and tender and the crust was quite crispy. The ranch dipping sauce on the other hand, which I followed to the T, was aweful. Way too much celery salt and garlic powder. I had a really terrible lingering garlic taste that wouldn't leave. I'll just stick with ketchup next time.
By howellfamily
Placerville, CA
on January 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have to say- I was so excited for these. But I don't know if I did something wrong, but these weren't good. They were very tangy. Very sour tangy, and I thought my mustard must've went bad. Hmmm......I also had to cook longer then 20 minutes to take the pink away! I'll try again with a little tweaking and maybe a different crust!
By naomilb22
on January 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I watched this episode today and had to make these. Very good and easy! I didn't have almonds or wheat germ on hand so I used pecans and left out the wheat germ. I can't wait to experiment with different flavors with this recipe.
Read all 34 reviews