Howdy pardners! Your little cowboy or cowgirl will say ‘yee-ha!’ to this crunchy lunchie. Both the crispy chicken and the creamy dip are enriched with PaediaSure Shake. So, they’re not just tasty, they’re nutritious too.
Method
Preheat oven to 230°C/450°
In a bowl, whisk together PaediaSure Shake ready-to-drink (vanilla flavour) and eggs (to be used in step 1b below). In a separate bowl, combine remaining flour, panko crumbs, salt and pepper (to be used in step 1c below).
Using a meat mallet, flatten each chicken breast to approximately ¼-inch thick and cut into 2-inch strips.
Bread chicken as follows:
1a. Dip chicken in flour
1b. Dip into PaediaSure Shake ready-to-drink, vanilla flavour
1c. Dip in breadcrumb mixture, turning to coat
Place chicken strips on a baking sheet and bake for 20 minutes or until cooked through and golden brown.
While chicken is cooking, combine all ingredients for the ranch dip in a food processor and blend until smooth. Cover and refrigerate until ready to eat.
Tips:
Be prepared: make mixtures of your favourite herbs and spices in advance serve leftover dip with veggies
Ingredients
Makes 8 | Takes 40 minutes
1/2 cup PaediaSure Shake ready-to-drink, vanilla flavour
2 large eggs
4 chicken breasts
1 cup panko crumbs
1/2 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
Ranch Dip:
1/2 cup PaediaSure Shake ready-to-drink, vanilla flavour
1/2 cup cottage cheese
1/2 cup sour cream
1/2 tsp. each dried chives, dried parsley, dried dill, and garlic powder
1/4 tsp. each onion powder, salt, and ground black pepper
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