Crispy Oven-Baked Chicken Fingers With Zesty Caesar Dip

1. 1

   Preheat oven to 450u00b0F Line a baking sheet with foil; butter or spray foil.

2. 2

   In a shallow dish, combine 1/4 cup of the milk and 1 tablespoons of the mustard. Place cracker crumbs in another shallow dish. Cut chicken breasts into about 3-inch by 1/2 inch strips. Dip each chicken strip first into Milk mixture them into crumbs, pressing to coat. Place on prepared baking sheet. Discard excess Milk mixture and crumbs.

3. 3

   Bake chicken fingers for about 15 minutes or until browned and chicken is no longer pink inside.

4. 4

   Meanwhile, in a small saucepan, whisk flour into remaining milk; whisk in remaining mustard, garlic, salt and pepper. Bring to a boil over medium heat, whisking constantly. Boil, whisking, for about 3 minutes or until thick. Remove from heat; stir in lemon juice and Parmesan cheese. Serve chicken with hot Caesar Dip.

5. 5

   COOKING TIP: Crisp crackers such as Wheat Thins works best. You'll need about 3 cups crackers. Make crumbs in a food processor or place crackers on a resealable plastic bag and crush with a rolling pin.

6. 6

   FOR THE ADVENTUROUS: Add 1/4 teaspoons cayenne pepper to milk for coating mixture and add 1/2 teaspoons anchovy paste and 1 tablespoons chopped drained capers to sauce with garlic.

* Per serving · 4 servings · Values may vary.

No additional tips available.