Crispy Baked Chicken Fingers

This was a request from Becca. It's a really simple recipe and kids will love it. I served it over a salad with a nice creamy dressing. You can use whatever you like, I included a recipe for a light ranch dressing below.

• 1-1/4 lbs. boneless, skinless chicken breast halves, cut lengthwise into 1/2" slices
• 1/2 C lowfat buttermilk
• Cooking Spray
• 4 C whole-grain corn cereal (Corn Chex or Corn Flakes)
• 1/4 tsp Salt
• Pinch of Pepper

Preheat Oven to 400 Degrees

Combine the chicken and buttermilk in a shallow dish, turning the chicken to coat both sides. Cover and chill for 15 minutes. Coat baking sheet(s) with cooking spray.

Put the cereal in a sealable plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish and season with salt and pepper. Dip each piece of chicken in the cereal to fully coat both sides and arrange on prepared baking sheets. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheets to cool slightly, it will become crispier.

Serves 4, Per Serving: 262 Calories, 2 G. Fat, 35 G Protein, 23 G Carb

De-Light-Ful Ranch Dressing

• 1/2 C plain nonfat yogurt or 1/3 C plain Greek Style nonfat yogurt
• 1/3 C lowfat buttermilk
• 3 T mayo
• 1-1/2 tsp. fresh lemon juice
• 1 t dijon mustard
• 1/2 t onion powder
• 1/4 t finely chopped fresh chives
• Salt to taste

If using regular yogurt, place in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a medium bowl, wisk together the strained or Greek yogurt with the remaining ingredients. Will last for 3 days in the fridge.