Chicken Fingers with Ranch Dip and Seasoned Fries
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into thin strips
Uncooked instant oatmeal
2½ packet(s), 1 oz each (about 1 cup total)
Garlic herb seasoning
2 tsp, preferably salt-free
2 large, Russet, peeled and cut into 1/2-inch-thick fries or wedges
Fat-free ranch salad dressing
- Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
- Coat chicken strips with mustard. Combine oats, garlic-herb seasoning, salt and pepper in a shallow dish. Dip chicken strips in oat mixture and turn to coat. Place chicken strips on prepared pan.
- Arrange potatoes around chicken on pan. Lightly coat potatoes and chicken with cooking spray. Sprinkle potatoes with Creole seasoning.
- Bake until chicken is cooked through and both chicken and potatoes are tender and golden brown, about 30 minutes. Serve chicken and potatoes with dressing on the side. Yields about 3 ounces of chicken, 1/2 a potato and 2 tablespoons of dressing per serving.