Chicken Fingers With Honey Mustard Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A great recipe I found in Canadian Living that I tweaked a bit. Serve with crunchy raw vegetable. Ingredients:
4 boneless skinless chicken breasts |
2 eggs |
1/2 teaspoon crushed garlic |
1 cup finely grated parmesan cheese |
1 cup panko breadcrumbs or 1 cup fresh breadcrumb |
1 teaspoon dried oregano |
1/2 teaspoon salt |
pepper |
1/2 teaspoon paprika |
1/4 cup butter, melted |
1/3 cup light mayonnaise |
2 tablespoons dijon mustard |
1 tablespoon liquid honey |
Directions:
1. In small bowl, stir together mayonnaise, Dijon and honey.Cover and refrigerate up to 3 days.
2. Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2-inch thick.
3. Cut lengthwise on diagonal into 4 x 1-1/2-inch strips.
4. In bowl, whisk eggs and garlic.
5. I used Egg Creations to replace the eggs.
6. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
7. One at a time, dip chicken strips into eggs, letting excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere.
8. Arrange on greased baking sheets; drizzle with butter.
9. Bake in 425°F oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.
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