Hi! I am Korey Kealey. Welcome to my kitchen. Today we are preparing a really great quick and nutritious recipe from the '2009 Dairy Farmers of Canada Milk Calender'. The recipe is called Crispy Oven-Baked Chicken Fingers With Zesty Caesar Dip. My kids love it because they can eat their fingers and they are crunchy. I love it because they are full of protein and calcium and I know I am getting my family a really nutritious meal.

The first thing you are going to need to do is preheat your oven to 450 degrees Fahrenheit. If you are lucky like I am, I have a couple of sous chefs to help me. The first one today is going to be lining a baking tray with aluminum foil and greasing it with some butter. The second one will be taking some milk and mustard to whisk together to dip the chicken into. The third sous chef is going to take the crackers and turn them into crumbs in the food processor.

Now the fun begins, I precount one pound of boneless, skinless chicken breast into long strips. Next we are putting that into a milk mixture followed by the cracker crumbs. Then we take our strips and put them on to a grease baking sheet and bake them in the oven until they are crispy and brown on the outside, about 15 minutes or until they are no longer pink on the inside.

Now we are ready to make our hot and creamy Caesar dip for our chicken fingers. We are going to start with the ingredients. We are taking one and a quarter cups of milk, mixing with a quarter cup of flour, one tablespoon of dijon mustard, two cloves of garlic that have been minced and a little bit of salt and pepper. Okay, guys. Go for it.

Cook the mixture over medium-heat until it comes to boil and it's thickened up a little. Then ask one of your sous chefs to add a couple of tablespoon of lemon juice and about a half-a-cup of shredded Canadian parmesan cheese. For this recipe and more from the '2009 Dairy Farmers of Canada Milk Calender' or to find out how to get your own copy of the Milk Calender visit www.mymilkcalendar.ca.