Chicken Fingers With Honey Mustard Sauce

Sage's Note:

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

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 boneless skinless chicken breasts
• 2 eggs
• ½ teaspoon crushed garlic
• 1 cup finely grated parmesan cheese
• 1 cup panko or 1 cup fresh breadcrumb
• 1 teaspoon dried oregano
• ½ teaspoon salt
• pepper
• ½ teaspoon paprika
• ¼ cup butter , melted

Honey-Mustard Sauce

• 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.

Reviews

[Julie B's Hive]

The best I've found here and that sauce was right on target! I printed multiple copies of the recipe and sending one to each of my grandkids, they'll loves 'em as much as I do. Thanks for sharing a great recipe.

[nmj]

This was great! The honey mustard sauce was perfect. I ended up frying my chicken instead of baking it. Will make this again!

[Chef #1402793]

I made this tonight and even my picky husband raved about it! Easy and delicious!