Our Crazy Life

Raising three kids just one day at a time

Chicken Fingers with Ranch Dip and Seasoned Fries June 1, 2011

3 sprays cooking spray
1 lb skinless boneless chicken breast, cut into strips
1 tbsp Dijon mustard
2 1/2 packets uncooked plain instant oatmeal
2 tsp garlic herb seasoning, preferably salt-free
1/4 tsp black pepper
2 large uncooked Russet potatoes, peeled and cut into 1/2 inch thick fries
1 tbsp Creole seasoning
1/2 cup fat free ranch salad dressing

1. Preheat oven to 400°F.  Coat a large baking sheet with cooking spray.
2. Coat chicken strips with mustard.  Combine oats, garlic herb seasoning and pepper in a shallow dish.  Dip chicken strips in oat mixture and turn to coat.  Place chicken strips on prepared baking sheet.
3. Arrange potatoes around chicken on baking sheet and sprinkle with Creole seasoning.
4. Bake in preheated oven, 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.

Weight Watchers Details:
Points Plus Value – 9
Servings – 4 (3 oz of chicken, 1/2 a potato and 2 tbsp of dressing per serving)


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