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View more "Main Dishes" recipes Oven-Baked Chicken Fingers with Zesty Caesar Dip Recipe

Oven-Baked Chicken Fingers with Zesty Caesar Dip

Dairy Farmers of Canada
Add to Calendar 10/22/2017 10:00 AM 10/22/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 1/2 cups (375 mL) Milk
2 tbsp (30 mL) Dijon mustard
1 1/2 cups (375 mL) crisp whole wheat crackers, finely crushed
1 lb (450 g) boneless skinless chicken breasts

Caesar Dip:
1/4 cup (60 mL) all-purpose flour
2 garlic cloves, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) freshly squeezed lemon juice
1/2 cup (125 mL) freshly grated Canadian Parmesan cheese

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/oven-baked-chicken-fingers-with-zesty-caesar-dip?source=calendar
Oven-Baked Chicken Fingers with Zesty Caesar Dip true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 15 - 20 mins
  • Yields 4 servings

A wholesome crispy coating and a tasty sauce made with the goodness of milk give this dinner favourite a healthy make-over. Serve with plenty of raw veggie sticks on the side.

  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 15 - 20 mins
  • Yields 4 servings

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2009 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 1/2 cups (375 mL) Milk
2 tbsp (30 mL) Dijon mustard
1 1/2 cups (375 mL) crisp whole wheat crackers, finely crushed
1 lb (450 g) boneless skinless chicken breasts

Caesar Dip:
1/4 cup (60 mL) all-purpose flour
2 garlic cloves, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) freshly squeezed lemon juice
1/2 cup (125 mL) freshly grated Canadian Parmesan cheese

Preparation

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Kids will love these crispy oven-baked chicken fingers. Containing much less fat than store bought ones, this video shows just how easy they are to make. Served with vegetables and a Caesar dip, these chicken fingers will be ready in no time and disappear just as fast!

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.

Tips

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.

52 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2009 Milk Calendar Explore all Milk Calendar recipes

Comments

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Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2009 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 377 Calories
Protein: 35 g
Carbohydrate: 35 g
Fat: 10 g
Fibre: 3 g
Sodium: 1059 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 28 % / 308 mg
Niacin: 78 %
Vitamin B12: 43 %
Riboflavin: 32 %
Vitamin B6: 29 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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