Photo of Crunchy almond and oat chicken fingers with yogurt-dijon dipping sauce by WW

Crunchy almond and oat chicken fingers with yogurt-dijon dipping sauce

1 - 2
PersonalPoints™ per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
15
Difficulty
Easy
These will be a favorite with both the kids and adults alike! The sweet and crunchy chicken fingers are balanced by a slightly spicy dipping sauce. This recipe makes a large yield so plan to prepare these for a casual get together with family friends and neighbors. Have leftovers? Make a “Fried” Chicken Salad by tossing cut up chicken fingers, mixed greens, grape tomatoes, sliced cucumbers and red onions with reduced-fat ranch dressing. Or make lettuce wraps and coarsely chop the chicken fingers and spoon them into either romaine or Bibb lettuce leaves and top the chicken with a quick slaw made of shredded cabbage and an Asian vinaigrette.

Ingredients

Cooking spray

4 spray(s)

Honey & oats cereal with almonds

3 cup(s)

Table salt

1 tsp, divided

Black pepper

½ tsp, freshly ground

Egg white(s)

3 Tbsp

Dijon mustard

1 Tbsp

Fat free mayonnaise

2 tsp

Uncooked skinless chicken breast with bone

30 oz, thawed and patted dry (cut into about 15 tenders)

Plain fat free Greek yogurt

1 cup(s)

Instructions

  1. Preheat oven to 400 F. Coat baking sheet with cooking spray.
  2. Sprinkle chicken with 1/4 each salt and pepper. Spread crushed cereal on a plate. Put egg whites in a shallow bowl.
  3. Dip chicken in egg whites, then coat in crumbs and arrange on prepared baking sheet. Coat with cooking spray.
  4. Bake 15 to 20 minutes or until crumbs are golden and crisp and chicken is cooked through.
  5. Meanwhile, stir together yogurt, mustard, mayonnaise and remaining salt in small bowl. Serve with chicken fingers.
  6. Serving size: 1 chicken tender and 3 1/2 teaspoons sauce.