Chicken Fingers with Sweet Potato Oven Fries

16 melba toasts 16
1 lb boneless skinless 500 g
chicken breasts
oe cup light mayonnaise 50 mL
2 tbsp chopped fresh parsley 25 mL
2 tbsp Dijon mustard 25 mL
oe tsp each dried thyme, 1 mL
salt and pepper
SWEET POTATO OVEN FRIES:
2 sweet potatoes, scrubbed 2
(1˙ lb/750 g total)
2 tbsp vegetable oil 25 mL
2 cloves garlic, minced 2
˙ tsp each dried sage, 2 mL
salt and pepper
¡SWEET POTATO OVEN FRIES: Cut each
potato into about 1-inch (2.5 cm) thick
slices. Cut each slice lengthwise into about
1-inch (2.5 cm) thick strips; place in large
bowl. Add oil, garlic, sage, salt and pepper;
toss to coat well. Spread on large rimmed
baking sheet; bake in 425°F (220°C) oven
for 15 minutes.
¡Meanwhile, in food processor or using
plastic bag and rolling pin, crush melba
toasts until in fine crumbs; transfer to
shallow dish. Cut chicken lengthwise into
˙-inch (1 cm) thick strips; set aside.
¡In bowl, stir together mayonnaise,
parsley, mustard, thyme, salt and pepper;
add chicken and stir to coat. Add chicken
to crumb mixture and turn to coat. Arrange
on separate greased rimmed baking sheet.
¡Turn fries. Add coated chicken to oven;
bake for 10 minutes. Turn chicken; bake
until chicken is golden and no longer pink
inside and potatoes are tender, about
10 minutes.
Makes 4 servings. PER SERVING: about 489 cal,
32 g pro, 14 g total fat (1 g sat. fat), 58 g carb,
6 g fibre, 66 mg chol, 859 mg sodium. % RDI: 8% calcium,
17% iron, 373% vit A, 73% vit C, 22% folate.
T I P : You can freeze the baked chicken
fingers: let cool, then freeze between
layers of waxed paper in airtight
container for up to 2 weeks. Reheat,
frozen, in 425°F (220°C) oven for about
15 minutes.