Dijon, Saltine and Wheat Germ-Crusted Chicken Fingers
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- 2 large boneless, skinless chicken breasts
- Kosher salt
- 1/2 cup Dijon mustard
- 1/2 cup low fat plain yogurt
- 1 sleeve (about 25) saltine crackers, crumbled
- 1 cup toasted wheat germ
- 1/2 cup sliced almonds, toasted, optional
Serves: 4 servings
Preheat the oven to 425°F.
Cut the chicken breasts on the diagonal into wide, flat strips and season with salt. In a large bowl, combine the Dijon and the yogurt. Toss in the chicken and stir to coat evenly.
Pulse, pulse, pulse the crackers in a food processor until they look like fine crumbs. Add the wheat germ and toasted almonds, and pulse until it is a homogeneous mixture. Put this mixture into a wide, flat dish.
Roll the marinated chicken in the crumb mixture, 1 piece at a time, pressing the coating to evenly crust each piece. Lay the prepared chicken on a rack fitted onto a sheet tray. (Baking the chicken on a rack will allow the air to circulate around the chicken to cook it evenly and make it crispy.)
Bake the chicken until cooked through but not dry, about 12-15 minutes. Remove the chicken from the oven to a serving platter and serve with Soy Wasabi Aioli, Mustard-Cornichon Dipper, Ranch Dipping Sauce… or all three!
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