Buffalo Chicken Fingers
|Egg whites||2 Large|
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Red cayenne pepper||1⁄4 Teaspoon|
|Chicken breasts||1 Pound, cut into strips|
|Vegetable oil||2 Tablespoon|
|Low fat yogurt||1⁄2 Cup (8 tbs)|
|Blue cheese||2 Ounce, crumbled|
|Neufchatel cheese||2 Ounce (At Room Temperature)|
|Red wine vinegar||1 Tablespoon|
|Dry sherry||2 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
1. Preheat the oven to 450° F. Line a 13" x 9" x 2" baking pan with foil and oil lightly. In a pie plate or shallow dish, whisk the egg whites with the water for 1 minute or just until frothy. On a piece of wax paper, mix the bread crumbs with the ground red pepper.
2. Dip the chicken strips into the egg white mixture, coat with the seasoned bread crumbs, and place in the baking pan. Drizzle with the oil and bake, uncovered, for 5 minutes on each side or until crispy and golden-brown.
3. To prepare the dipping sauce: While the chicken is baking, blend all of the sauce ingredients in a medium-size bowl and spoon into a small serving bowl. Arrange the chicken fingers on a warm platter and serve with the sauce for dipping.