Crispy Baked Chicken Fingers with Ranch Dip

Makes: 8

Total Time: 40 minutes

Ingredients:

• 1/2 8 fl oz bottle / 1/2 cup PediaSure^® Grow and Gain Vanilla
• 2 large eggs
• 4 chicken breasts
• 1 cup panko crumbs
• 1/2 cup all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. pepper

Ranch Dip:

• 1/2 8 fl oz bottle / 1/2 cup PediaSure^® Grow and Gain Vanilla
• 1/2 cup cottage cheese
• 1/2 cup sour cream
• 1/2 tsp. each dried chives, dried parsley, dried dill, and garlic powder
• 1/4 tsp. each onion powder, salt, and ground black pepper

Directions:

Preheat oven to 450° F.

Pour ½ cup flour into a small bowl (to be used in step 1a below). In a bowl, whisk together PediaSure Grow and Gain Vanilla and eggs (To be used in step 1b below). In a separate bowl, combine remaining flour, panko crumbs, salt and pepper (To be used in step 1c below).

Using a meat mallet, flatten each chicken breast to approximately ¼-inch thick and cut into 2-inch strips.

Bread chicken as follows:

1a Dip chicken in flour

1b Dip into PediaSure Grow & Gain Vanilla

1c Dip in breadcrumb mixture, turning to coat

Place chicken strips on a baking sheet and bake for 20 minutes or until cooked through and golden brown. While chicken is cooking, combine all ingredients for the ranch dip in a food processor and blend until smooth. Cover and refrigerate until ready to eat.

Tips:

• Be prepared: make mixtures of your favorite herbs and spices in advance
• Serve leftover dip with veggies