Monday, February 4, 2008
Chicken Fingers with Ranch Dip and Seasoned Fries
The cooking board that I frequent had a recipe exchange for January and February. We all submitted recipes to one of the members and she was in charge of assigning everyone a recipe to make. The theme of this exchange was healthy meals. The recipe I was assigned to make was Chicken Fingers with Ranch Dip and Seasoned Fries, which is a recipe from Weight Watchers. It was a pretty tasty dish, and definitely different from the usual chicken fingers. I really liked the flavor of the fries. Here's the recipe adapted from Weight Watchers:
Chicken Fingers with Ranch Dip and Seasoned Fries:
3 sprays cooking spray
1 pound uncooked boneless, skinless chicken breasts, cut into strips
1 tablespoon Dijon mustard
1 cup oatmeal
2 teaspoons garlic herb seasoning, preferably salt-free (I used garlic powder)
1/2 teaspoon table salt (I used kosher salt)
1/4 teaspoon black pepper
2 large Russet potatoes, peeled and cut into strips
1 tablespoon Creole seasoning (I did not have this so I used a mixture of oregano, paprika, and
1/2 cup fat-free Ranch dressing
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
Coat chicken strips with mustard. Combine oats, garlic herb seasoning, salt and pepper in a shallow dish. Dip chicken strips in oat mixture and turn to coat; place chicken strips on prepared pan.
Arrange potatoes around chicken on pan; lightly coat both with cooking spray. Sprinkle potatoes with Creole seasoning.
Bake, flipping once, until chicken is cooked through and both chicken and potatoes are tender and golden brown, about 30 minutes. Serve chicken and potatoes with dressing on the side.
Yields about 3 ounces of chicken, 1/2 a potato and 2 tablespoons of dressing per serving (6 WW points)