Chicken Fingers with Honey Dill Sauce

Ingredients:

• 1 lb (500 g) chicken breast fillet OR boneless skinless chicken breast, cut into 18 ½ inch x 3 inch pieces
• 2  (2 ) egg whites, lightly whisked
• 1/2 cup (125 mL) panko crumbs
• 1 tbsp (15 mL) dried parsley flakes
• 1 tbsp (15 mL) grated Parmesan cheese
• 1/2 tsp (2 mL) chili powder
• 1/3 tsp (0.5 mL) garlic powder
• 1/3 tsp (0.5 mL) black pepper
• 2 tbsp (25 mL) canola oil
• 1/2 cup (125 mL) fat-free yogurt
• 2 tsp (10 mL) Dijon mustard
• 2 tbsp (25 mL) honey
• 1/2 tsp (2 mL) dried dill

Preparation:

Whisk egg whites in a small mixing bowl.

In a separate bowl, combine all remaining ingredients (except oil) Dip chicken pieces into the egg whites and then into the crumb coating mixture.

Pour canola oil into a large non-stick skillet and heat over medium heat. Cook chicken pieces approximately 2 minutes on each side, until nicely browned (you may have to cook in two batches).

Remove chicken pieces and place on foil-lined baking sheet. Cook chicken pieces at 400°F (200°C) for 5 minutes or until cooked through. Do not overcook or chicken will be dry.

While chicken fingers are baking, combine sauce ingredients and mix well. Serve with chicken fingers.

Makes 6 Servings

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