Crispy chicken strips are baked... not fried, and served with cool ranch dip.

dipping sauce

• 1 cup ranch salad dressing, regular or low-fat
• 1/2 cup sour cream, regular or low-fat
• 2 tsp. Dijon style mustard

  chicken strips
  

• nonstick cooking spray
• 4 boneless chicken breast halves
• 1 cup flour
• 4 tsp. dried parsley
• 1/2 tsp. paprika
• 1 tsp. salt
• 3 eggs, lightly beaten
• 1/3 cup milk
• 50 saltines (approximately)

Preparation -
Whisk the Ranch dressing, sour cream, and Dijon mustard together in a small bowl. Cover and refrigerate while preparing the chicken.

Spray a large baking sheet with nonstick cooking spray; set aside. Cut the boneless chicken breasts, crosswise, into strips, about 3/4 inch wide; set aside. Mix the flour, dried parsley and salt together in a plastic bag; set aside. Mix the eggs and milk together in a bowl; set aside. Finely crush the saltines or process to crumbs in a blender or food processor. Place the crumbs in a shallow bowl. Place the chicken strips, a few at a time, in the plastic bag with the flour mixture. Close the bag and shake to coat the chicken strips. Next... dip the strips in the egg/milk mixture, then in the cracker crumbs. Place the coated chicken strips, in a single layer, on the prepared baking sheet.

Repeat with all the chicken strips. Bake in a preheated oven at 425º for about 15 minutes or until the chicken is tender and the coating is golden brown, turning the strips over about half way through the baking time.

Place the bowl of prepared dip on a large platter, surrounded by the hot, baked chicken strips. Serve immediately.

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9 Piece Condiment Set Keep the condiments for your party all together. Four 2" high x 3 1/4" diameter ceramic bowls fit snugly in the stainless steel tray. Four 5-1/2" long spoons are included.