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Millet-breaded chicken fingers with lingonberry dipping sauce

Millet-breaded chicken fingers with lingonberry dipping sauce

Chicken fingers is a really popular snack, and this Millet-breaded version, with a delicious lingonberry dipping sauce on the side, will be no exception. Plus it is really easy to do. Give the kids a yummy snack, or why not treat yourself!?
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Total Time 50 minutes
Course Lunch, Snack
Servings 4

Ingredients
  

Chicken Fingers

  • 3-4 boneless skinless chicken breasts cut into 2 inch strips
  • 1/2 cup flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 eggs
  • 2 cups cooked Millet or Quinoa

Lingonberry Dipping Sauce

  • 4 tbsp Felix lingonberry jam
  • 1 +1/2 tbsp honey
  • 1/2 tsp Worchester sauce
  • 1/2 tsp balsamic vinegar
  • 1/4 tsp onion powder

Instructions
 

  • Place ¾ cup of dried Millet in a pot with 1 ½ cups of water. Allow Millet to boil on medium heat for 20 minutes or until soft. Allow to cool.
  • Meanwhile, preheat oven to 425°F and grease a baking sheet. In a small bowl whisk flour, salt, and pepper. In a second bowl whisk eggs. Place the Millet in a third bowl.
  • Dredge chicken pieces in flour mixture, then eggs, and lastly in the Millet, being sure to coat well. Place on prepared baking sheet.
  • Spray chicken fingers generously with cooking spray (this helps the nuggets to get crispy, but can be skipped if you prefer) and bake for 15-20 minutes until nuggets are cooked through and browned (or you can also pan fry instead).
  • For the lingonberry dipping sauce, puree the jam until smooth. Then simply mix all ingredients together in a bowl. Serve alongside chicken fingers.
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