Tortilla chip chicken with honey mustard dip
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Breading chicken fingers in crushed tortilla chips? It doesn’t get any crunchier. We used a food processor to pulse the chips, but you can also bang ’em up in the bag.
Ingredients
Tortilla chips
80 g
Garlic powder
½ teaspoon(s), level
Ground Cumin
½ teaspoon(s), level
Egg, whole, raw
1 medium, raw, lightly beaten
Chicken breast, skinless, raw
400 g, mini fillets
Calorie controlled cooking spray
4 spray(s)
0% fat natural Greek yogurt
75 g
Dijon Mustard
1 tablespoon(s), level
Honey
2 teaspoon(s), level
Cayenne Pepper
1 pinch
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper.
2
In a food processor, pulse the chips until finely chopped. Pour onto a plate or shallow dish and stir in the garlic powder and cumin.
3
In a large bowl, add the beaten egg then add the chicken fillets and coat with the egg mixture. One at a time, remove the chicken fillets allowing the excess egg to drain off. Dredge in the crushed chips, pressing gently to adhere, and arrange on the prepared baking tray. Mist the chicken with cooking spray and bake for 15 minutes, until the chicken is golden and cooked through.
4
Meanwhile, for the dip, in a small bowl, mix together the yogurt, mustard, honey and cayenne, then serve the sauce with the chicken.
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