Want to feel like a kid again? I always do when I eat chicken strips and dip, but the restaurant and frozen versions are less than ideal. Just two frozen chicken strips will give you a whopping 20% of your daily sodium and 15% of your daily fat recommendation, yikes! They also often contain unhealthy fats like palm oil and shortening. My version is baked, and coated in a whole grain and flavourful homemade seasoning.
Serve with your favourite sides like homemade baked yam fries and a fresh slaw with shredded cabbage and chopped orange and apple. Use my honey mustard dipping sauce (recipe below) as a dip for yam fries and a dressing for the slaw.
Parmesan Crusted Chicken Strips with Honey Mustard Dipping Sauce
Ingredients
For the chicken strips:
1/2 cup whole wheat breadcrumbs
1/4 cup ground flaxseeds
1/4 cup cornmeal
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp each salt and pepper
1/4 cup grated parmesan cheese
3 eggs
4 boneless skinless chicken breasts , cut into 1-inch strips
cooking spray
For the honey mustard dipping sauce:
1 cup plain, greek yogurt
1/2 cup dijon mustard
1/8 cup liquid honey (or more to taste)
Instructions
Preheat oven to 400 F. Line 2 baking sheets with parchment paper and set aside.
In a shallow dish, combine breadcrumbs, flaxseeds, cornmeal, paprika, garlic powder, salt, pepper, and parmesan cheese.
In separate shallow dish, whisk eggs. Dip chicken in egg, letting excess drip back into dish; dredge in dry mixture, turning to coat. Place on parchment paper–lined rimmed baking sheet.
Bake, turning halfway through, until coating is golden and chicken is no longer pink inside, 15 to 20 minutes.
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Carolyn Berry
Welcome! I’m Carolyn, a Vancouver based registered dietitian, certified diabetes educator, marathon runner and foodie. My passion is creating simple and nourishing recipes to share with you! I hope you enjoy looking around.
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