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Yum-o! The Family Cookbook
by Rachael Ray
Yup, here's another recipe for chicken fingers. This one is a riff on everything bagels (my favorite). With a vegetable cream cheese sauce for dipping, it's high-protein, low-carb fun!
Serves 4

The Kids can:
• mix coating blend
• peel carrots
• stir dipping sauce



• 3 tabiespoons dehydrated minced onion
• 3 tabiespoons garlic flakes
• 3 tablespoons poppy seeds
• 3 tablespoons sesame seeds
• 2 tablespoons coarse black pepper
• 1 tablespoon coarse salt or sea salt
• 2 tablespoons EVOO (extra-virgin olive oil)
• 1½ pounds - chicken tenders
• 1 (8-ounce) package cream cheese, softened
• 1 cup buttermilk
• 4 scallions, white and green parts, chopped
• 1 Carrot, peeled and grated
• 2 Celery ribs from the heart with leafy tops, finely chopped


Preheat the oven to 375°F.

Combine the minced onion, garlic flakes, poppy seeds, sesame seeds, black pepper, and coarse salt on a plate and toss with your fingers to mix. Drizzle the EVOO over the chicken tenders and toss to coat. Press the chicken pieces into the seed mixture to coat on all sides. Place the chicken on a nonstick baking sheet and bake for 20 to 25 minutes, turning once about halfway through.

Meanwhile, combine the cream cheese and buttermilk and stir until smooth. Stir in the scallions, carrots, and celery and season with a little salt and pepper.

Serve the chicken tenders with the scallion-cream cheese sauce alongside.

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