Potato Chip Chicken Fingers
[print_this]Potato Chip Chicken Fingers
For Chicken Fingers
1 1/2 lb. boneless, skinless chicken breast strips
5 oz. potato chips (plain, barbeque or sour cream)
2 T. low-fat (1%) milk
For Dipping Sauce
1/4 cup dijon mustard
1 T. honey
1 T. water
Preheat oven to 400º. Cut excess fat and cartilage from chicken strips. Fill large resealable plastic bag with potato chips, seal bag and crush chips with rolling pin.
In small bowl, whisk the egg and milk. Dip chicken pieces into mixture, then place in bag with chips. Shake gently to coat and cover with crumbs.
Place chicken on ungreased cookie sheet. Bake for 17 minutes. Meanwhile, prepare dipping sauce by mixing all sauce ingredients in a small bowl. Move pan from oven to broiler and broil chicken strips until lightly browned. Serve immediately with dipping sauce.
By Mary F. Kurowski[/print_this]