Prep time: 15 minutes
Cook time: 16 minutes
Serves: 6 servings
Chicken Fingers
2 whole boneless, skinless chicken breasts (about 1 lb)
2 large eggs, lightly beaten
Salt and freshly ground black pepper
1 tsp dried thyme, oregano, or rosemary, optional
About 1 1/2 cups bread crumbs
Barbecue Dipping Sauce
The sauce can be made up to 24 hours ahead of time.
1/2 cup ketchup
2 Tbs maple syrup or honey
1/2 Tbs soy sauce
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg and/or ginger
Dash hot-pepper sauce, optional
Yogurt Dipping Sauce
Make this sauce no more than an hour or two before serving.
1 small cucumber, peeled
1 cup plain, low-fat yogurt
2 Tbs finely chopped fresh mint
Salt and freshly ground black pepper
  Measure ingredients; place bread crumbs in bowl. |
Chicken Fingers
1. Preheat the oven to 400 degrees. Cut chicken into thin strips.
2. Beat eggs with salt and pepper and herbs, if desired. Add chicken and let soak 1 minute. Place the bread crumbs in a bowl and lightly dredge the chicken in the crumbs.
3. Place coated strips on an ungreased baking sheet; bake for 16 minutes, turning once, until golden brown. Remove from oven and let cool. Cover and refrigerate overnight; serve at room temperature with dipping sauces.
Barbecue Dipping Sauce
Mix all ingredients in a bowl. Cover and refrigerate until ready to serve.
Yogurt Dipping Sauce
Grate the cucumber into a bowl. Mix in the remaining ingredients. Cover and refrigerate until ready to serve.
Per Serving: (1/6 recipe): 256 calories, 5.8 fat (1.6 saturated), 484 mg sodium, 135 mg cholesterol.
