Red Pepper-Basil Dipping Sauce- 1/2 cup 2-percent Greek Yogurt
2 tablespoons chopped fresh basil
2 tablespoons chopped roasted red pepper
1/2 teaspoon white wine vinegar
1 small clove garlic, grated
Kosher salt
Nonstick cooking spray
Instructions
For the chicken fingers-
Combine the cereal, melba toast, Parmesan, parsley
if using, paprika and 1/2 teaspoon salt in a large
re-sealable bag and, using the bottom of a skillet
or rolling pin, crush into a coarse meal. Dump out
into a shallow dish. Whisk the egg whites with 2
tablespoons water in another shallow dish.
Dip the chicken tenders into the egg white, shake
off the excess, and coat thoroughly in the
coating. Bake immediately, or refrigerate up to 1
hour before baking. To freeze, arrange the breaded
chicken tenders on a baking sheet and freeze until
hard, 1 to 2 hours. Store in re-sealable freezer
bags for up to 1 month.
For the sauce-
Combine the yogurt, basil, red pepper, 1
tablespoon water, vinegar, garlic and salt to
taste. Wrap and refrigerate until ready to serve.
Preheat the oven to 425 degrees F. Fit a rimmed
baking sheet with a baking rack and spray with
cooking spray. Generously spray the fresh or
frozen chicken tenders all over with cooking
spray. Arrange on the baking rack and bake,
flipping halfway through, until golden and crispy
and cooked through, 15 to 20 minutes (if frozen,
20 to 25 minutes). Remove from the oven and season
with salt. Serve with the dipping sauce.
Read more at-
http-//www.foodnetwork.com/recipes/homemade-frozen-
chicken-fingers-recipe/index.html?oc=linkback
Originally Submitted
9/12/2013
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