Chicken Fingers With Honey Mustard Sauce
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 2 eggs
- 1 cup parmigiano-reggiano cheese or 1 cup parmesan cheese, finely grated
- 1 cup Japanese-style bread crumbs (panko) or 1 cup fresh breadcrumb
- 4 teaspoons fresh oregano, chopped or 2 teaspoons dried oregano
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon paprika
- 1⁄4 cup butter, melted
-
HONEY MUSTARD SAUCE
- 1⁄3 cup light mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon liquid honey
directions
- HONEY MUSTARD SAUCE: In small bowl, stir together mayonnaise, mustard and honey. (Make-ahead: Cover and refrigerate for up to 3 days.).
- Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until ½ inch thick. Cut lengthwise on diagonal into 4 x 1 ½ inch strips. In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
- One at a time, dip chicken strips into eggs, letting any excess drip back into bowl. Coat generously with cheese mixture, pressing to adhere.
- Refrigerate, layered between waxed paper, in airtight container for up to 24 hours or freeze for up to 2 weeks. Bake from frozen.
- Arrange on greased baking sheets; drizzle with butter. Bake in 425°F oven until golden, crispy and no longer pink inside, about 20 minutes. Serve with dipping sauce. Makes 4 servings.
- TONIGHT’S DINNER: Follow first 3 paragraphs. Bake as directed in last paragraph, decreasing baking time to 15 minutes.
- TIP: Fresh bread crumbs give an almost as crispy coating. To make them, whiz a slice or two of crusty bread in the food processor. Make extra and store in the freezer for another round of chicken fingers.
- Make It Tonight-- Canadian Living.
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RECIPE SUBMITTED BY
Olha7397
Canada