Directions for: Crispy Oven-Baked Chicken Fingers with Zesty Caesar Dip
1-1/2 cup (375 mL) milk, divided
Tbsp (30 mL) Dijon mustard, divided
1-1/2 cup (375 mL) finely crushed crisp whole wheat crackers
lb. (500 g) boneless skinless chicken breasts
cup (50 mL) all-purpose flour
clove garlic, minced
tsp (2 mL) salt
tsp (1 mL) pepper
Tbsp (30 mL) freshly squeezed lemon juice
cup (125 mL) freshly grated Canadian Parmesan cheese
1. Preheat oven to 450°F (230°C). Line a baking sheet with foil; butter or spray foil.
2. In a shallow dish, combine 1/4 cup (50 mL) of the Milk and 1 tbsp (15 mL) of the mustard. Place cracker crumbs in another shallow dish. Cut chicken breasts into about 3-inch (7.5 cm) by 1/2-inch (1 cm) strips. Dip each chicken strip first into Milk mixture then into crumbs, pressing to coat. Place on prepared baking sheet. Discard excess Milk mixture and crumbs.
3. Bake chicken fingers for about 15 min or until browned and chicken is no longer pink inside.