Dijon Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce
Ingredients
- 2 large boneless, skinless chicken breasts
- Kosher salt
- 1/2 cup Dijon mustard
- 1/2 cup low fat plain yogurt
- 1 sleeve (about 25) saltine crackers, crumbled
- 1 cup toasted wheat germ
- 1/2 cup sliced almonds, toasted, optional
- Ranch Dipping Sauce, for serving, recipe follows
- 1 1/2 cups low fat yogurt
- 1 tablespoon garlic powder
- 1 1/2 teaspoons celery salt
- 2 shakes hot sauce (recommended: Tabasco)
- 2 tablespoons chopped Italian parsley leaves
- 2 tablespoons finely chopped chives
- Kosher salt
Instructions
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