Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 521
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 42
- Dietary Fiber
- 4
- Sugar
- 12
- Protein
- 54
- Cholesterol
- 132
- Sodium
- 911
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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
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
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:
- Combine all the ingredients in a bowl.
- Dip the chicken fingers in this and say yuuuuuuuuuuuuuuuuuuummmyy!