STYLE

Easy to fix, chicken fingers with zesty sauce a good Friday night dinner

03/08/2012 12:21 EST | Updated 05/08/2012 05:12 EDT
These chicken fingers would be a perfect Friday night supper. Children love them, so you will have an enthusiastic audience and the adults in the crowd will appreciate them as well.

Chicken Fingers

2 skinless chicken breasts

125 ml (1/2 cup) whole-wheat flour

125 ml (1/2 cup) mayonnaise

250 ml (1 cup) whole-wheat breadcrumbs or panko

Zest of 1 lemon

5 ml (1 tsp) cajun spice

2 ml (1/2 tsp) garlic powder

Salt and pepper, to taste

Heat oven to 200 C (400 F).

Cut chicken into strips and dredge in flour. Coat chicken with mayonnaise. Mix together breadcrumbs, zest, cajun spice, garlic powder, salt and pepper; toss chicken is mixture.

Place chicken strips on a baking sheet lined with parchment paper. Bake for about 25 minutes, flipping them halfway.

Serve with Caesar Mayonnaise (recipe follows).

Makes 2 to 4 servings.

Caesar Mayonnaise

125 ml (1/2 cup) mayonnaise

5 ml (1 tsp) chopped capers

Zest of half a lemon and 5 ml (1 tsp) lemon juice

15 ml (1 tbsp) chopped parsley

30 ml (2 tbsp) grated Parmesan cheese

Salt and pepper, to taste

In a bowl, mix ingredients well. Serve with chicken fingers.

Source: Hellmann’s.

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