Chicken Fingers with Ranch Dip and Seasoned Fries
Points: 6
Servings: 4
Preparation Time:15 Minutes
Cooking Time: 30 Minutes
Level of Difficulty: Easy
Ingredients:
3 serving cooking spray (5 one-second sprays per serving)
1 pound uncooked boneless, skinless chicken breast(s), cut into strips
1 Tbsp Dijon mustard
2 1/2 packet uncooked instant oatmeal, 1 oz each (about 1 cup total)
2 tsp garlic herb seasoning, preferably salt-free
1/2 tsp table salt
1/4 tsp black pepper
2 large potato(es), Russet, peeled and cut into 1/2-inch-thick fries
1 Tbsp Creole seasoning
1/2 cup fat-free ranch salad dressing
Instructions:
1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
2. Coat chicken strips with mustard. Combine oats, garlic-herb seasoning, salt and pepper in a shallow dish. Dip chicken strips in oat mixture and turn to coat. Place chicken strips on prepared pan.
3. Arrange potatoes around chicken on pan. Lightly coat potatoes and chicken with cooking spray. Sprinkle potatoes with Creole seasoning.
4. Bake until chicken is cooked through and both chicken and potatoes are tender and golden brown, about 30 minutes. Serve chicken and potatoes with dressing on the side. Yields about 3 ounces of chicken, 1/2 a potato and 2 tablespoons of dressing per serving. (Note: Consider using reduced-fat or regular dressing if serving to young children.)
