Tweaked from Best Health Magazine
By now we can probably all agree that processed, packaged (and often, frozen) foods are not great for us. Regardless of the fancy names they find for those suspicious-looking fillers and flavourings, there are usually a few pretty nasty ingredients lurking in there somewhere.
Homemade is always healthier and usually tastes better too. Pack these chicken fingers in your little tykes’ lunches or serve for an easy dinner with some greens.
Tip: when buying chicken, look for “pasture-raised”, organic meat and consider choosing a local option.
1. Preheat oven to 400F and line a baking sheet either with parchment paper or grease with coconut oil.
2. In a small bowl, whisk Dijon mustard and eggs together. In a second bowl, combine breadcrumbs, corn grits, spices (paprika, parsley & thyme), lemon zest, and salt & pepper.
3.Dip raw chicken strips into the egg mixture and then coat with the dry, breadcrumb mixture and then lay flat on prepared baking sheet. Continue with all strips and then bake for 12-15 minutes. Check that the chicken is cooked through (make a little slice and ensure there is no pink flesh to be seen) and serve warm!
For the dipping sauce:
Tip: if dip is too thick, consider adding a little bit of hot water to smooth it out a bit.
Whisk all ingredients together in a bowl (or combine in a blender).