Chicken Fingers and Sweet Potato Fries
1 lb boneless, skinless, chicken breasts
2 Tbsp dijon mustard
2 Tbsp 2% milk
¼ cup dry, fine bread crumbs
3 Tbsp Parmesan cheese, finely grated
¼ cup whole-wheat flour
½ tsp garlic powder
½ tsp ground oregano
1 large sweet potato
¼ cup olive oil
1 tsp sweet paprika
1 tsp pepper
Preheat oven to 450°F (230°C). Whisk together the mustard and milk in a shallow dish. Cut each chicken breast into 4 pieces and coat in this mixture.
In a large, shallow dish mix together the bread crumbs, Romano cheese, flour, garlic and oregano powder. Using a dry hand, scoop and pat the crumbs over the chicken breasts in this second mixture. Spread chicken in a single layer on a parchment paper covered baking dish.
Peel sweet potato and cut into french fries. Toss sweet potatoes in a bowl with olive oil, garlic, paprika and black pepper. Spread potatoes on a second parchment paper covered baking sheet.
Bake the chicken and sweet potato fries for 30-40 minutes or until crisp, browned and cooked through. Serve with your favourite dipping sauces.
