Ingredients Jump to Instructions ↓

  1. 2/3 Bread crumbs

  2. 3 Cornmeal

  3. 3 Grated parmesan cheese

  4. 1 Dried basil

  5. 1 Dried oregano

  6. 3/4 Garlic powder

  7. 1/2 Ground thyme

  8. 1/2 Onion powder

  9. 1/4 Cayenne pepper

  10. 1 1/4 Boneless skinless chicken breast halves

  11. 1 Egg white **Tangy Dipping Sauce**

  12. 3/4 cup 177ml Apricot jam

  13. 2 tablespoons 30ml White vinegar

  14. 1 1/2 teaspoons 7 1/2ml Prepared mustard

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium bowl, combine bread crumbs, cornmeal, cheese, basil, oregano, garlic powder, thyme, onion powder, and cayenne pepper. Mix well and set aside. Cut chicken breasts into 3/4 x 3-inch strips. Place strips in a medium bowl. Beat egg white lightly iwth a fork and pour over chicken. Toss to coat chicken with egg white. Roll chicken strips, one at a time, in crumb mixture. Make sure chicken is well coated with crumbs. Place on a non-stick baking sheet. Bake for 15-20 minutes at 450°, until chicken is golden brown and no longer pink inside. Check for "doneness" after 15 minutes. If overcooked, the chicken will be dry. While chicken is baking, prepare dipping sauce. Combine jam, vinegar, and mustard in a small saucepan. Cook oer medium-high heat until jam is melted and bubbly, about 2 minutes. Serve chicken fingers with warm dipping sauce. Per serving: 425 Calories (kcal); 4g Total Fat; (8% calories from fat); 39g Protein; 59g Carbohydrate; 85mg Cholesterol; 379mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates


Send feedback