Crispy Chicken Fingers

• 6 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise, divided
• 2 Tbsp. milk
• 1/4 tsp. ground red pepper (cayenne)
• 4 small boneless skinless chicken breasts (1 lb.), each cut lengthwise into 3 strips
• 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
• 2 Tbsp. KRAFT Classic Ranch Dressing
• 2 tsp. chopped green onions

1. Heat oven to 400 degrees F.
2. Mix 1/4 cup mayo, milk and pepper.
3. Add to chicken in medium bowl; stir until chicken is evenly coated.
4. Refrigerate 30 min.
5. to marinate.
6. Pour coating mix onto plate.
7. Dip chicken, 1 strip at a time, in coating mix, turning to evenly coat each strip; place in single layer on baking sheet.
8. Discard marinade.
9. Bake chicken 20 min.
10. or until done.
11. Meanwhile, mix remaining mayo, dressing and onions.
12. Serve chicken with sauce.

fat mayonnaise, milk, ground red pepper, chicken breasts, n bake, kraft classic ranch dressing, green onions

Taken from www.kraftrecipes.com/recipes/crispy-chicken-fingers-111125.aspx (may not work)