Baked Chicken Bites with Ranch Dressing & Honey Mustard

Yields 4-6 servings.

Ingredients:

• 6 oz (approx 2 large) skinless boneless chicken breasts cut into even bite sized pieces
• 2 t evoo
• 1/2 c Italian seasoned breadcrumbs
• 2 T panko breadcrumbs
• 2 T fresh grated Parmesan cheese
• oil spray (we used avocado or grapeseed)

1. Preheat oven to 425°. Spray a baking sheet with oil spray (we used parchment paper on our baking sheets).
2. Put the olive oil in one bowl and the breadcrumbs, panko and Parmesan cheese in another. Toss chicken in olive oil and season chicken with salt and pepper.
3. Put a few pieces of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.
4. Lightly spray the top with avocado oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes until golden and cooked through..

Ranch Dressing

Ingredients:

• 1/2 - 3/4 c well-shaken buttermilk
• 2-3 T sour cream (we used Greek non-fat yogurt, too)
• 1-2 T mayonnaise (we used Hellman’s Lite Mayo)
• 1 t finely chopped fresh tarragon, dill, parsley, chives or celery leaves (or a combination)
• 1 clove garlic, finely minced
• 1/2 t Dijon mustard
• few dashes hot sauce (we used lemon juice)
• Salt and Pepper

1. Combine all ingredients into a mason jar. Shake vigorously. (Alternatively, you may place all ingredients in a medium bowl and whisk).
2. Season to taste with salt and plenty of freshly ground black pepper.

Honey Mustard Sauce

1. The girls created this in class – they had fun experimenting. The ratio they liked best was 4 parts mayonnaise to 3 parts each Dijon mustard and honey.