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Chicken Fingers With Honey Mustard Sauce

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Ingredients

Adjust Servings:
4 boneless skinless chicken breasts
1 egg
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

Nutritional information

558.2
Calories
281 g
Calories From Fat
31.3 g
Total Fat
14 g
Saturated Fat
181.5 mg
Cholesterol
1371.4 mg
Sodium
27.4 g
Carbs
1.7 g
Dietary Fiber
7.2 g
Sugars
40.5 g
Protein
231 g
Serving Size

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Chicken Fingers With Honey Mustard Sauce

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    Yummy! Chicken Fingers at home! These were great. We used panko and had a few trials and errors, now we know what better to do next time.
    I think though, next time, I may omit some salt or all the salt, parmesan seems salty enough, and the butter too.
    Hubby said they were awesome leftover.
    Also, I loved them with plum sauce although the Honey-mustard was great! Thank you.
    2nd review: these are really yummy! Cut parm in 1/2. was perfect for us. Breadcrumb mix was a bit sparse, had to make more. But will make again, very tasty!

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Fingers With Honey Mustard Sauce, A great recipe I found in Canadian Living that I tweaked a bit. Serve with crunchy raw vegetable. Fillet of chicken works really well in this recipe., Yummy! Chicken Fingers at home! These were great. We used panko and had a few trials and errors, now we know what better to do next time.
    I think though, next time, I may omit some salt or all the salt, parmesan seems salty enough, and the butter too.
    Hubby said they were awesome leftover.
    Also, I loved them with plum sauce although the Honey-mustard was great! Thank you.
    2nd review: these are really yummy! Cut parm in 1/2. was perfect for us. Breadcrumb mix was a bit sparse, had to make more. But will make again, very tasty!, This is a keeper! We all loved this chicken. My 2 year old and I especially loved the sauce! Easy, kid-friendly, and delicious! Thank you so much for sharing!


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    Steps

    1
    Done

    In Small Bowl, Stir Together Mayonnaise, Dijon and Honey.cover and Refrigerate Up to 3 Days.

    2
    Done

    Between Sheets of Plastic Wrap, Pound Chicken With Flat Side of Meat Pounder or With Rolling Pin Until 1/2-Inch Thick.

    3
    Done

    Cut Lengthwise on Diagonal Into 4 X 1-1/2-Inch Strips.

    4
    Done

    in Bowl, Whisk Eggs and Garlic.

    5
    Done

    used Egg Creations to Replace the Eggs.

    6
    Done

    in Shallow Bowl, Combine Cheese, Bread Crumbs, Oregano, Salt, Pepper and Paprika.

    7
    Done

    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
    Done

    Arrange on Greased Baking Sheets; Drizzle With Butter.

    9
    Done

    Bake in 425f Oven Until Golden, Crispy and No Longer Pink Inside, About 15 Minutes. Serve With Dipping Sauce.

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    Hope Lewis

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