Chicken Fingers With Honey Mustard Sauce

Total Time
30 mins
15 mins

A great recipe I found in Canadian Living that I tweaked a bit. Serve with crunchy raw vegetable.

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  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.