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Chicken Fingers with Mustard Dipping Sauce
Nb persons: 4
Yield:
Preparation time: 25 minutes
Total time: 35 minutes
Source:
| Omega -3-rich walnuts and a shot of wheat germ make these super healthy. For Chicken Fingers: | |
| 1 tablespoon | Dijon mustard |
| 2 tablespoons | light mayonnaise |
| 1/4 teaspoon | garlic powder |
| 1 pound | chicken tenders, trimmed |
| 1 1/2 teaspoons | canola oil |
| 1/2 cup | whole-wheat panko, (Japanese bread crumb) |
| 1/4 cups | walnuts |
| 2 tablespoons | wheat germ |
| 2 tablespoons | freshly grated Parmesan |
| 1/4 teaspoon | kosher salt |
| 1/4 teaspoon | freshly ground black pepper |
| Cooking spray | |
| For Dipping Sauce: | |
| 3 tablespoons | light mayonnaise |
| 2 tablespoons | grainy mustard |
| 2 tablespoons | honey |
| 1 tablespoon | Dijon mustard |
| 1 teaspoon | fresh lemon juice |
| Kosher salt | |
| freshly ground black pepper | |
Preheat oven to 425.
Combine mustard, mayonnaise, and garlic powder in a shallow dish. Add chicken tenders, coat well, and set aside.
Pour oil into a small nonstick skillet and heat over medium. Add panko and toast for 3 to 4 minutes, stirring often, until crumbs are golden. Transfer to a shallow dish.
Arrange walnuts on a baking sheet; toast in oven for 2 to 3 minutes until just fragrant. Let cool, then finely chop and add panko with wheat germ, Parmesan, salt, and pepper. Toss well.
Set a wire rack over a large baking sheet; spray lightly with cooking spray. Dredge chicken in crumb mixture and arrange on rack. Spray chicken lightly with cooking spray and bake for 12 minutes or until just cooked through.
While chicken is baking, combine ingredients for dipping sauce in a small bowl.
Serve with chicken fingers and healthy fries.
Recipe uploaded with Shop'NCook for iPhone.
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