CHICKEN CRISPERS WITH PESTO DIP
Who didn’t love chicken fingers prior to surgery? While it’s definitely wise to stay away from those oil-soaked chicken pieces, you can still have that great chicken crunch, with a better and healthier flavor! Your taste buds will never miss the old chicken fingers, and your arteries will be thankful, too!
1 pound boneless skinless chicken breast or tenderloins
1 cup low-fat buttermilk (or fat-free plain yogurt)
1 box whole-wheat crackers (look for a brand with simple ingredients of whole wheat and salt, such as Whole Foods 365™* Woven Wheat Crackers)
½ teaspoon garlic powder
3 tablespoons grated Parmesan cheese
- Preheat oven to 350 F. Place chicken on a sheet of plastic wrap, and place another sheet of plastic wrap to cover the chicken. Using a mallet or heavy-bottomed saucepan, flatten chicken to desired thickness. Take each chicken breast or tenderloin, and cut into large bite-sized pieces (appetizer size). Salt and pepper chicken pieces.
- Place all chicken pieces into a large bowl and cover with buttermilk. Marinate for 30 minutes.
- Meanwhile, pulverize the box of crackers in a food processor until crumbly (you can also use a Ziplock™* bag to crush the crackers with your hands). Mix the cracker crumbs and garlic powder together and pour onto a plate or bowl.
- Take each chicken piece out of the buttermilk and coat in the cracker mixture. Repeat for the rest of the chicken. Lay cracker-covered chicken pieces onto a parchment-lined baking sheet, and sprinkle Parmesan cheese over each Chicken Crisper.
- Bake for 15 minutes, or until juices run clear. If desired, turn oven to low broil for 1-2 minutes to toast top of Chicken Crispers. Remove from oven and let cool. Serve warm with Pesto Dip.
Pesto Dip
1½ cup low-fat or fat-free cottage cheese
1 tablespoon milk, skim, 1%, soy or almond
1 packet pesto seasoning (such as Knorr’s™*)
Mix all ingredients in food processor or blender until smooth. If dip seems too thick, smooth out with a splash more milk. Serve with Chicken Crispers.
