Crispy baked chicken fingers with ranch dip

• 120 mL (½ bottle Vanilla PediaSure Complete^®)
• 2 large eggs
• 4 chicken breasts (900 g/2 lb)
• 250 mL (1 cup) panko crumbs
• 125 mL (½ cup) all-purpose flour
• 250 mL (1 cup) all-purpose flour
• 2 mL (½ tsp) salt
• 2 mL (½ tsp) pepper

FOR THE DIP:

• 120 mL (½ bottle Vanilla PediaSure Complete^®)
• 125 mL (½ cup) cottage cheese (2% m.f.)
• 125 mL (½ cup) sour cream (15% m.f.)
• 2 mL (½ tsp) each dried chives, dried parsley, dried dill, and garlic powder
• 1 mL (¼ tsp) each onion powder, salt, and ground black pepper

1. Preheat oven to 230 ºC (450 ºF).
2. Pour ½ cup of flour into a small bowl. (To be used in step 6a below.)
3. In a bowl, whisk together Pediasure Complete^® and eggs. (To be used in step 6b below.)
4. In a separate bowl, combine remaining flour (250 mL), panko, salt, and pepper. (To be used in step 6c below.)
5. Using a meat mallet, flatten each chicken breast to approximately ¼-inch thick and cut into 2-inch strips.
6. Bread chicken as follows:
   1. Dip chicken in flour.
   2. Dip into PediaSure Complete^®/egg mixture.
   3. Dip in breadcrumb mixture, turning to coat.
7. Place chicken strips on a baking sheet and bake for
   20 minutes or until cooked through and golden brown.
8. While chicken is cooking, combine all ingredients for the dip in a food processor and blend until smooth. Cover and refrigerate until ready to eat!