Breaded chicken fingers and crudité with blue cheese dipping sauce

Ingredients:

• 0.5 cups low-fat sour milk
• 1/4 cup low-fat sour cream or Greek yogurt
• 1 teaspoon apple cider vinegar
• 1/3 cup crumbled blue cheese
• 450 g chicken fingers
• Protein of 1 egg
• 1 tbsp. water
• 3/4 cup panko breadcrumbs
• 1/4-0.5 tsp cayenne pepper
• A selection of raw vegetables such as radishes, cucumber sticks and carrots

Preparation:

1. Preheat oven to 230°C. Generously spray a small baking sheet with cooking spray.
2. To make the sauce, combine the sour milk, sour cream, and vinegar in a small bowl. Add the blue cheese and mash with a fork to combine. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
3. Season the chicken with salt and pepper to taste. In a medium bowl, lightly whisk the egg white and water. On a sheet of waxed paper, combine breadcrumbs and cayenne pepper. Dip each chicken piece in the egg whites, shaking off any excess, and then roll in the breadcrumbs to coat completely. Place the chicken in a single layer on a baking sheet and spray generously with cooking spray. Bake on the top rack of the oven until the chicken is cooked through and golden brown, about 20 minutes. Serve with the sauce and a side of vegetables.