Chicken Fingers With Plum Dipping Sauce |
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Prep Time: 10 Minutes Cook Time: 27 Minutes |
Ready In: 37 Minutes Servings: 4 |
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From Elizabeth Baird's Cook's Own 'Chicken' cookbook, 2006, a copy of which I received in a recent cookbook swap! Ingredients:
1 1/2 cups soda crackers, finely crushed |
1/3 cup mayonnaise |
4 boneless skinless chicken breasts |
6 tablespoons ketchup |
6 tablespoons plum sauce |
2 teaspoons soy sauce |
Directions:
1. FOR FINGERS ~ Preheat oven to 400°F & grease a rimmed baking sheet well.
2. Cut each chicken breast crosswise into 4 or 5 strips, then pat dry.
3. Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl.
4. Add chicken strips to mayo & turn to coat all over.
5. Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip.
6. Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes.
7. Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.
8. FOR DIPPING SAUCE ~ While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce.
9. Place in center of serving platter, & when fingers are baked, arrange them around the bowl.
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