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Chicken Finger With Honey Mustard Dip
Ingredients
- 10 ounce. chicken cutlets, cut in 12 equal strips
- 2 tbsp. low fat buttermilk
- 1/3 c. plus 2 teaspoon seasoned dry bread crumbs
- 2 teaspoon vegetable oil
- 1/4 c. Weight Watchers plain non fat yogurt
- 2 tbsp. light lowfat sour cream
- 1 tbsp. plus 1 teaspoon light mayonnaise
- 1 tbsp. Dijon style mustard
- 1 teaspoon each warm mustard and honey
Directions
- Preheat oven to 450 degrees. In medium mixing bowl, combine chicken and buttermilk and turn to coat. On sheet of wax paper combine bread crumbs and oil and using a fork mix till thoroughly combined. Dredge chicken in a single layer on non stick baking sheet to bake turning once till chicken is lightly browned, 10 to 15 min. Prepare dip: combine all other ingredients, stirring till thoroughly combined. Makes 4 servings. Exchanges: 1 fat, 2 proteins, 1/2 bread, 20 opt.
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