Maya's Chicken Fingers with Two Dips

* Exported from MasterCook *

Maya's Chicken Fingers with Two Dips

Recipe By : The Parenting Cookbook by Kathy Gunst
Serving Size : 4 Preparation Time :0:15
Categories : Appetizers Low Fat
Kids

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breast halves -- (about 4
oz each)
2 large eggs -- lightly beaten
2 tablespoons low fat milk
salt and freshly ground pepper -- to taste
---Salsa Dip---
1 cup low-fat sour cream*
3 tablespoons mild salsa -- (up to 5)
1 tablespoon lime juice -- optional
---Barbecue Dip---
1/2 cup catsup
2 tablespoons honey or maple syrup
1/2 teaspoon ground cinnamon
pinch nutmeg
dash Tabasco sauce -- optional

*or plain yogurt.

Preheat oven to 400°F. Cut the chicken into thin, finger-size strips.
In a small bowl, bet the eggs, milk, salt and pepper. Add the chicken strips
and let them soak for about 5 minutes. Place the bread crumbs on a plate.
Lightly dredge the chicken in the bread crumbs.
Place the chicken strips on an ungreased baking sheet and bake for 8 minutes,
until golden brown. Remove from the oven and flip over. Bake another 8
minutes, until golden brown on this side as well. (If you have cut them very
thin, you may need to cook for only 12 to 14 minutes total.) Serve hot or at
room temperature.
To make salsa dip: In a small bowl, mix the sour cream or yogurt with the
salsa and lime juice if needed.
To make barbecue dip: In a small bowl, mix the catsup, honey, cinnamon, nutmeg
and Tabasco if needed. Serve cold or at room temperature.

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NOTES : Why buy chicken nuggets at a fats-food (sic) restaurant when these
chicken fingers are better and fun to make? - Reprinted in the Sacramento Bee,
7/2/97