CHICKEN FINGERS With DIPPING SAUCES For Printer Friendly Version CLICK HERE

No need for take out with this recipe. The yogurt provides a creamy coating, so the breadcrumb-cornmeal mixture sticks easily to the chicken pieces.  Lining the pan with parchment paper makes clean up so easy.

1 lb (500 g) boneless, skinless chicken breasts
3/4 cup (175 mL) plain yogurt
1/4 cup (50 mL) dry breadcrumbs
1/4 cup (50 mL) cornmeal
2 tbsp (25 mL) finely grated parmesan cheese
1 tbsp (15 mL) Italian seasoning (or 1 tsp/5 mL each basil, thyme and oregano)

Preheat oven to 375°F (180°C). Line a shallow rimmed metal baking pan with parchment paper. Slice chicken into 1 inch (2.5 cm) strips. Spoon yogurt into a shallow dish, such as a pie plate. In another shallow dish, combine breadcrumbs, cornmeal, cheese and Italian seasoning (if using basil, thyme and oregano add 1/2 tsp salt and 1/4 tsp pepper).

Dip chicken strips in yogurt to coat evenly, and then roll in breadcrumb mixture to coat evenly. Arrange on pan. Bake 10 minutes, turn pieces over and bake another 10 to 15 minutes or until chicken is cooked through. Serve with dipping sauces.

Makes 4 servings.

Dipping Sauces:

Honey Mustard: Stir together equal amounts of Dijon mustard and liquid honey until smooth.

Plum Sauce: Combine 1/2 cup (125 mL) plum jelly or seedless plum jam, 2 tbsp (25 mL) white vinegar and 1 tbsp finely minced fresh ginger in a microwavable bowl. Microwave at high for 1 minute, stirring to melt jelly or jam.