'Chicky' Chicken Fingers with Honey Mustard Dipping Sauce

Here’s a great recipe for some guilt-less chicken fingers for all of you chicks watching your figures!

Ingredients

• 4 boneless chicken breasts
• 1/2 cup oat bran
• 1/2 cup wheat germ
• 2 Tbsp. ground flaxseeds
• 1/4 cup ground macadamia nuts
• 1 egg white, lightly whisked
• 3/4 cup low sodium vegetable broth
• Dash of cumin
• 2 Tbsp. dried rosemary
• Dash of Nu-Salt and pepper

Honey Mustard Dipping Sauce

• 2 Tbsp. agave nectar
• 2 Tbsp. grain mustard
• 2 Tbsp. Greek plain yogurt
• Dash of balsamic vinegar

Directions

• Preheat oven to 400 degrees. Prep baking sheet by lining it with parchment paper.
• Cut chicken breasts into desired sized nugget pieces. Set aside.
• Combine all dry ingredients in a large Ziploc bag.  Seal the bag tightly and shake well until completely mixed.  This will be used as your coating mixture.
• In a medium sized bowl, combine the low-sodium vegetable broth and egg white.  Dip each piece of chicken into the broth/egg white mixture, then dip into the coating mixture ensuring each piece is well coated.
• Place coated chicken pieces on the baking sheet.  When the sheet is full, place into the oven and bake for 15 minutes or until golden brown.
• While the chicken is cooking in the oven, combine the ingredients for the honey mustard in a small bowl and beat with an electric mixer for 1 minute on medium speed to ensure a ‘whipped’ dip.
• Serve with homemade honey mustard dipping sauce.
• Enjoy!

Tagged as: agave nectar, balsamic vinegar, chicken breasts, cumin, egg white, flaxseed, Greek yogurt, honey mustard, macadamia nuts, mustard, Nu-Salt, oat bran, pepper, rosemary, vegetable broth, wheat germ