Kitchenette

20 Cook time | 25 Prep time | 6 Serves | Easy Skill Ingredients For the chicken fingers 2 cups corn flake cereal 2 ounces whole wheat melba toast 1/3 cup finely grated Parmesan 1 tablespoon finely chopped fresh parsley, optional 1/2 teaspoon sweet paprika Salt 2 large egg whites 2 pounds chicken tenders For the red pepper-basil dipping sauce 1/2 cup 2% Greek yoghurt 2 tablespoons chopped fresh basil 2 tablespoons chopped roasted red pepper /2 teaspoon white wine vinegar 1 small clove garlic, grated  Salt Nonstick cooking spray Method For the chicken fingers: Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish. Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coatin...