BAKED CHICKEN FINGERS

BAKED CHICKEN FINGERS

 

PRHEAT oven to 375° F
Prepare: cut into strips	1½  lb. boneless, skinless chicken breasts
Beat together:	1 egg white 3 tbsp milk
Combine separately:	1 cup cornflake crumbs 1 tsp fresh ground pepper 1-2 tsp favorite spice mixture* OR 1 tsp paprika
Dip chicken in egg/milk mixture; roll in cornflake crumbs; arrange on baking sheet; spray with cooking oil.
Bake approx. 15 to 20 minutes Serve with dip and a dark green salad such as Caesar or Spinach
Curry Sauce:
In a small bowl, whisk together:	¼ cup sour cream ¼ cup mayonnaise ½ tsp curry
Hot Caesar Dip:
In a small saucepan, whisk together:	¼ cup all-purpose flour 1¼ cups milk 1 tbsp Dijon mustard 2 cloves garlic minced ½ tsp salt ¼ tsp pepper
Bring to a boiling point and stir until thickened. Remove from heat.
Add and stir until smooth:	2 tbsp lemon juice ½ cup parmesan cheese, grated
Serve hot.
FoodNotes: *Bayou Barbeque - sweet paprika, salt, sugar, Jamaican allspice, cayenne red pepper, nutmeg, Tellicherry black pepper, garlic powder, sweet cinnamon, thyme *Charleston Char - salt, sugar, black pepper, paprika, nutmeg, sage, crushed red pepper