Anne Burrell takes the term "chicken finger" to a whole new level.
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
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Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce
RECIPE COURTESY OF ANNE BURRELL
Total: 35 min
Prep: 20 min
Cook: 15 min
Yield: 4 servings
2 large boneless, skinless chicken breasts
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
Ranch Dipping Sauce:
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
Preheat the oven to 425 degrees F.
Cut the chicken breasts on the diagonal into wide flat strips and season with salt, to taste. In a large bowl, combine the Dijon and the yogurt, toss in the chicken and stir to coat evenly.
Pulse, pulse, pulse the crackers in a food processor until they look like fine crumbs. Add the wheat germ and toasted almonds and pulse until it is a homogeneous mixture. Put this mixture into a wide flat dish. Roll the marinated chicken in this mixture, 1 piece at a time, pressing the cracker/wheat germ mixture to evenly crust each piece. Lay the prepared chicken onto a sheet tray fitted with a rack. Baking the chicken on a rack will allow the air to circulate around the chicken to cook it evenly and make it crispy.
Bake the chicken in the preheated oven until the chicken is cooked through but not dry, about 12 to 15 minutes. Remove the chicken from the oven to a serving platter and serve with the Dipping Sauce.
Ranch Dipping Sauce:
Combine all the ingredients in a bowl.
Dip the chicken fingers in this and say yuuuuuuuuuuuuuuuuuuummmyy!
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Anne Burrell’s Dijon Saltine Chicken Fingers | Secrets of a Restaurant Chef | Food Network