Recipe: Plum Dandy Chicken Digits with Tangy Dipping Sauce

PLUM DANDY CHICKEN DIGITS

2/3 cup unseasoned dry bread crumbs
3 tbsp cornmeal
3 tbsp Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
3/4 tsp garlic powder
1/2 tsp ground thyme
1/2 tsp onion powder
1/4 tsp cayenne pepper
4 large boneless, skinless chicken breast halves
1 egg white
FOR THE TANGY DIPPING SAUCE:
3/4 cup yellow plum jam (or apricot or peach)
2 tbsp white vinegar
1 1/2 tsp prepared mustard

Preheat oven to 450 degrees F.

In a medium bowl, combine bread crumbs, cornmeal, cheese, basil, oregano, garlic powder, thyme, onion powder, and cayenne pepper. Mix well and set aside.

Cut chicken breasts into 3/4 x 3-inch strips. Place strips in a medium bowl.

Beat egg white lightly with a fork and pour over chicken. Toss to coat chicken with egg white.

Roll chicken strips, one at a time, in crumb mixture. Make sure chicken is well coated with crumbs. Place on a non-stick baking sheet.

Bake for 15-20 minutes at 450 degrees F, until chicken is golden brown and no longer pink inside. Check for doneness after 15 minutes. If overcooked, the chicken will be dry.

WHILE CHICKEN IS BAKING, PREPARE DIPPING SAUCE:
Combine jam, vinegar, and mustard in a small saucepan. Cook over medium-high heat until jam is melted and bubbly, about 2 minutes. Serve chicken fingers with warm dipping sauce.

Servings: 4
Source: Looneyspoons: Low-fat Food Made Fun! by Janet Podleski