Created by Chef Christine Tizzard 
Kids love chicken fingers so double this recipe and batch freeze (after breading) for another family meal. Nutritional Large Flake Yeast is a great substitute for parmesan cheese. It’s a complete protein that is also sugar free and high in complex B vitamins.

INGREDIENTS

• 2 large Yorkshire Valley Farms chicken breasts, boneless, skinless
• 2 eggs
• ¼ cup milk, buttermilk, cream or plain yogurt
• ½ cup large flake nutritional yeast
• ½ cup wheat germ
• 3 tbsp sesame seeds
• 2 tbsp sumac
• 1-2 tbsp chopped fresh thyme
• 1 tsp garlic powder
• Salt and black pepper, to taste

THE “FROM SCRATCH” METHOD

1. Cut chicken breasts into fingers all averaging the same size for even cooking time.
2. In large bowl whisk together the eggs with buttermilk, cream or yogurt. Toss all the chicken fingers in to coat well.
3. In another large bowl mix together the remaining ingredients with a good pinch of salt and pepper.
4. Using one hand for wet and one for dry, coat the fingers in the ‘breading’ until well-covered. Place in an even layer on a parchment-lined baking tray.
5. Bake in 375°F preheated oven until cooked through, or an internal temperature of 165°F has been reached, about 15 minutes, depending on size of chicken fingers.
6. Serve with your favourite dipping sauces.

Serves 4 

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