Chicken Fingers and Dipping Sauce

Ingredients

• 1 egg
• 1/4 cup dairy sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 4 skinless , boneless chicken breast halves
• 3 tablespoons cooking oil
• Breading
• Dipping Sauce

Breading:

Place one of these in large resealable plastic bag, seal bag, pressing out air.
Place bag on a cutting board and using a rolling pin, crush to make coarse crumbs.

• 2 cups potato chips
• 2 cups Gardetto’s Original Recipe snack mix
• 2 cups cheddar-flavored fish-shaped or square snack crackers
• 2 cups mini pretzel twists
• 4 cups tortilla chips

Cooled-Down Mexican Salsa:

• 1/2 cup salsa
• 1/4 cup sour cream,
• 1/4 cup shredded Mexican cheese blend

Combine in small bowl.

Sweet and Sour Apricot:

• 1/2 cup apricot preserves
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• Combine in small bowl

Pizza Pizzazz

• 3/4 cup pizza sauce
• 1/2 cup shredded Italian blend cheese
• 2 tablespoons chopped pitted ripe olives
• Combine in microwave safe bowl for 1 minute, stir. microwave 1 minute more or until cheese melts.

Instructions

1.  In a medium bowl, combine egg, sour cream, salt, garlic powder and pepper. Cut chicken lengthwise into strips about 3/4 inch thick, add strips to egg mixture. Stir to combine.
2. Brush a 15x10x1 inch baking pan with oil; set aside. Place desired breading in a shallow dish. Transfer chicken, a few pieces at a time, to the dish.
3. Roll and press strips to coat all sides of chicken with breading.
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4. Arrange chicken in a single layer in prepared pan, leaving space between each piece.
5. Bake in a 400 degree oven for 8 to 10 minutes or until chicken is no longer pink, turning after 5 minutes.
6. Serve with desired Dipping Sauce.