CHICKEN FINGERS WITH DIPPING SAUCE

1 CUP FAT-FREE PLAIN YOGURT

1 LB CHICKEN TENDERS

COATING MIXTURE

½ CUP YELLOW CORNMEAL

1/3 CUP PLAIN DRY BREAD CRUMBS

2 TBL FLOUR

1 TBL PLUS 1 TSP PARMESAN CHEESE

1 TSP PAPRIKA

½ TSP DRIED BASIL, CRUMBLED

½ TSP GARLIC POWDER

¼ TSP SALT

CREAMY HONEY-MUSTARD SAUCE

¼ CUP SOUR CREAM

1 TBL PLUS 1 TSP DIJON MUSTARD

1 TBL HONEY

BLACKBERRY DIPPING SAUCE

¼ CUP SEEDLESS BLACKBERRY SPREAD

2 TBL MAYONNAISE

1/8 TSP CINNAMON

PUT YOGURT IN MEDIUM BOWL.  ADD CHICKEN, STIRRING TO COAT. SET ASIDE.

PREHEAT OVEN TO 375.  LIGHTLY SPRAY BAKING SHEET WITH VEGETABLE OIL SPRAY.  IN ANOTHER MEDIUM BOWL, STIR TOGETHER COATING MIXTURE INGREDIENTS.

DIP ONE PIECE OF CHICKEN AT A TIME IN THE COATING MIXTURE, TURNING GENTLY TO COAT.  ARRANGE CHICKEN IN A SINGLE LAYER ON THE BAKING SHEET.  LIGHTLY SPRAY CHICKEN WITH VEGETABLE OIL SPRAY.

BAKE FOR 20 MINUTES, OR UNTIL CHICKEN IS NO LONGER PINK IN THE CENTER AND COATING IS CRISP.

MEANWHILE, IN SMALL BOWL, WHISK TOGETHER INGREDIENTS FOR THE DESIRED SAUCE.

SERVE CHICKEN FINGERS WITH SAUCE ON THE SIDE.

SERVES 4

3 OZ CHICKEN PER SERVING