Maya's Chicken Fingers With Two Dips

Recipe Ingredients

4		Boneless skinless chicken breast halves - (about 4 oz each)
2		Eggs - lightly beaten (large)
2 tablespoons	30ml	Low fat milk
		Salt and freshly ground pepper - to taste
		Salsa Dip
1 cup	237ml	Low-fat sour cream*
3 tablespoons	45ml	Mild salsa - (up to 5)
1 tablespoon	15ml	Lime juice - optional
		Barbecue Dip
1/2 cup	118ml	Catsup
2 tablespoons	30ml	Honey or maple syrup
1/2 teaspoon	2.5ml	Ground cinnamon
1		Nutmeg
1		Tabasco sauce - optional

Recipe Instructions

*or plain yogurt.

Preheat oven to 400F.

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.

Source:
The Parenting Cookbook by Kathy Gunst

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