Recipe: Chicken Fingers with Cheesy Broccoli and Yellow Squash

CHARLESTON, S.C. (WCIV) -- She makes cooking easy and delicious, teaching cooking classes and performing cooking demonstrations and lectures on healthy cooking all across the country.Chef Laurie Erickson showed Lowcountry Live viewers how to whip up some cheesy chicken fingers.

Chicken Fingers with Cheesy Broccoli and Yellow Squash2 1/2 cups multi-grain cereal flakes1 cup Dijon mustard (divided)1 lb chicken tenders or chicken breasts cut into strips1 head of broccoli cut into florets1 large yellow squash cut into thin circles 1/4 cup grated parmesan cheesesalt and pepperDipping Sauce: 1/2 cup Dijon mustard 1/2 cup apple juice concentrate1.{} Preheat oven to 425.2.{} Line a cookie sheet with parchment paper.3.{} In a large zip top bag, add the multi-grain flakes, pecans, salt and pepper. Smash flakes with a meat mallet or rolling pin. {}4. Coat each piece of chicken with Dijon Mustard and dredge in cereal mixture.5. Place chicken on parchment paper.6. Place broccoli next to chicken.7. Place sliced yellow squash next to broccoli.8. lightly spray chicken, broccoli and squash with olive oil and sprinkle with salt and pepper.9. Bake for 10-12 minutes until chicken feels firm to the touch.10. Sprinkle broccoli and squash with cheese.For Dipping sauce:1.In a small bowl mix together the mustard and apple juice concentrate.