Crunchy Almond & Oat Chicken Fingers with Yogurt-Dijon Dipping Sauce
1
Points®
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 whites
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.
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