Low Fat Yogurt Chicken Fingers Recipes

Steps:

• 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.
• Combine all the ingredients in a bowl.
• Dip the chicken fingers in this and say yuuuuuuuuuuuuuuuuuuummmyy!

Steps:

• Preheat the oven to 400 F and spray a baking pan with non-stick spray.
• Cut the chicken breast into strips.
• Coat each strip in the yogurt, then coat with breadcrumbs.
• Cook for about seven minutes, then flip and cook seven more.
• Serve with your favourite dipping sauce (Marinara, Ranch dressing, ketchup, mustard, honey -- etc!).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch baking dish with cooking spray.
• Mix cream of chicken soup, chicken, vegetables, yogurt, salt, and pepper until combined. Pour into the baking dish and top with Cheddar cheese. Sprinkle crushed crackers over cheese and spritz with avocado oil.
• Bake in the preheated oven until hot, about 30 minutes. Spritz with avocado oil again and broil until crackers are golden brown, 2 to 3 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
• In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
• Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

Steps:

• Preheat oven to 400 degrees F.
• Line a baking sheet with a greased rack.
• In a food processor, combine cracker crumbs, Parmesan cheese, basil, marjoram, paprika, optional salt, and pepper.
• Process to make fine crumbs.
• Place in a shallow bowl.
• Cut chicken breasts into four strips each.
• In a bowl, beat egg; add chicken strips.
• Using a fork, dip chicken strips in crumb mixture until evenly coated.
• At this point they can be frozen then continue on with the instructions when ready to bake.
• Arrange on greased rack set on a baking sheet.
• In small bowl, microwave butter and garlic at High for 45 seconds or until melted.
• Brush chicken strips with melted butter.
• Bake in preheated oven for 15 minutes or until no longer pink in center. (If frozen, bake for up to 25 minutes.).