What you'll need for the chicken fingers:
Boneless, skinless chicken breasts, 2
Gluten free steel cut oats, 3/4 cup
Tarragon, fresh, 1/4 cup, finely chopped
Chives, dried, 1 T
Minced Onion, dried, 1 tsp
Garlic powder, 1 tsp
Pepper, 1 tsp
Salt, 1 tsp
Mayo, 1 T
Slice each chicken breast into three long pieces. Take a brush and lightly spread mayo over each side. Set aside. In a small mixing bowl, combine the remainder of ingredients. Toss each chicken slice one at a time into the mixture. Butter a casserole dish and place chicken breasts in. Bake uncovered for 40 minutes on 350 degrees.
While the chicken is baking, create the dressing.
For the Greek Buttermilk Ranch Dressing (this recipe will make a pint worth)
Greek Yogurt, plain ( I like to use the regular and not the fat free version), 1 cup
Mayo (the real stuff and not fat free), 3/4 cup
Buttermilk, 1 cup
Chives, dried, 1 tsp.
Garlic, fresh, minced, 1 tsp
Tarragon (key spice here), fresh, 2 T
Herbs de Provence, 1 tsp.
Onion, dried, minced, 1 tsp.
Pepper, 1/2 tsp.
Finely chop the tarragon. Mince the garlic. Set aside. Into a medium bowl, place yogurt, mayo, and buttermilk. Add all herbs & spices. Whisk. Best if kept in refrigerator for a couple of hours or even overnight if you plan to serve the next day. For best results, keep in refrigerator for no more than a week.