Monday, January 16, 2012

Chicken Fingers with Tangy Sauce

I am not going to lie to you and say that these taste just like the delicious, fried, bar version of chicken fingers, but they are pretty damn good on their own accord. 

For the chicken:
Strips of chicken breast
1 cup of nonfat milk
1 egg white
Seasoned breadcrumbs (I mashed up leftover dried stuffing cubes from Thanksgiving)
Cooking spray

For the dipping sauce:
2 tablespoons of BBQ store bought BBQ sauce
2 tablespoons of nonfat Greek yogurt

Preheat oven to 350 degrees.  Mix the  milk and egg white.  Create an assembly line - dip the chicken strips in the mixture, then in the breadcrumbs.  Place the chicken in a baking dish lightly coated in cooking spray.  Bake for 12-15 minutes.  Serve with the sauce on the side for dipping.

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