Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce Recipe

Name: Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large boneless, skinless chicken breasts; Kosher salt; 1/2 cup Dijon mustard; 1/2 cup low fat plain yogurt; 1 sleeve (about 25) saltine crackers, crumbled; 1 cup toasted wheat germ; 1/2 cup sliced almonds, toasted, optional; Ranch Dipping Sauce, for serving, recipe follows; 1 1/2 cups low fat yogurt; 1 tablespoon garlic powder; 1 1/2 teaspoons celery salt; 2 shakes hot sauce (recommended: Tabasco); 2 tablespoons chopped Italian parsley leaves; 2 tablespoons finely chopped chives; Kosher salt

Servings: persons

2 large boneless, skinless chicken breasts
Kosher salt
1/2 cup Dijon mustard
1/2 cup low fat plain yogurt
1 sleeve (about 25) saltine crackers, crumbled
1 cup toasted wheat germ
1/2 cup sliced almonds, toasted, optional
Ranch Dipping Sauce, for serving, recipe follows
1 1/2 cups low fat yogurt
1 tablespoon garlic powder
1 1/2 teaspoons celery salt
2 shakes hot sauce (recommended: Tabasco)
2 tablespoons chopped Italian parsley leaves
2 tablespoons finely chopped chives
Kosher salt

1
Preheat the oven to 425 degrees F.
2
Cut the chicken breasts on the diagonal into wide flat strips and season with salt, to taste.
3
In a large bowl, combine the Dijon and the yogurt, toss in the chicken and stir to coat evenly.
4
Pulse, pulse, pulse the crackers in a food processor until they look like fine crumbs.
5
Add the wheat germ and toasted almonds and pulse until it is a homogeneous mixture.
6
Put this mixture into a wide flat dish.
7
Roll the marinated chicken in this mixture, 1 piece at a time, pressing the cracker/wheat germ mixture to evenly crust each piece.
8
Lay the prepared chicken onto a sheet tray fitted with a rack.
9
Baking the chicken on a rack will allow the air to circulate around the chicken to cook it evenly and make it crispy.
10
Bake the chicken in the preheated oven until the chicken is cooked through but not dry, about 12 to 15 minutes.
11
Remove the chicken from the oven to a serving platter and serve with the Dipping Sauce.
12
Combine all the ingredients in a bowl.
13
Dip the chicken fingers in this and say yuuuuuuuuuuuuuuuuuuummmyy!

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large boneless, skinless chicken breasts, Kosher salt, 1/2 cup Dijon mustard, 1/2 cup low fat plain yogurt, and more.

Yes, Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce

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