Chicken Fingers with Ranch Dip and Seasoned Fries
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Dunk our oat-crusted chicken fingers in Ranch dressing and dig into a side of seasoned, baked fries. Perfect for grown-ups and kids, too.
Ingredients
Cooking spray
3 spray(s)
Uncooked boneless skinless chicken breast
1 pound(s)
Dijon mustard
1 tbsp(s)
Uncooked plain instant oatmeal
2½ packet(s)
Garlic herb seasoning
2 tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Uncooked potato
2 large
Creole seasoning
1 tbsp(s)
Fat-free ranch salad dressing
½ cup(s)
Instructions
1
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
2
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.
3
Arrange potatoes around chicken on pan. Lightly coat potatoes and chicken with cooking spray. Sprinkle potatoes with Creole seasoning.
4
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.
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