Oven-Baked Chicken Fingers with Zesty Caesar Dip

Preheat oven to 450 °F (230 °C). Line a baking sheet with foil; butter or spray foil.

In a shallow dish, combine 1/4 cup (60 mL) of the milk and 1 tbsp (15 mL) of the mustard. Place cracker crumbs in another shallow dish. Cut chicken breasts into about 3-inch (7 1/2 cm) by 1/2-inch (1 cm) strips. Dip each chicken strip first into milk mixture then into crumbs, pressing to coat. Place on prepared baking sheet. Discard excess milk mixture and crumbs.

Bake chicken fingers for about 15 min or until golden and chicken is no longer pink inside.

Caesar Dip
Meanwhile, in a small saucepan, whisk flour into remaining milk; whisk in remaining mustard, garlic, salt and pepper. Bring to a boil over medium heat, whisking constantly. Boil, whisking, for about 3 min or until thick. Remove from heat; stir in lemon juice and Parmesan cheese.

Serve chicken with hot Caesar Dip.

Crisp crackers such as Wheat Thins work best. You'll need about 3 cups (750 mL) crackers. Make crumbs in a food processor or place crackers in a resealable plastic bag and crush with a rolling pin.

For the Adventurous: Add 1/4 tsp (1 mL) cayenne to milk for coating mixture, and add 1/2 tsp (2 mL) anchovy paste and 1 tbsp (15 mL) chopped drained capers to sauce with garlic.