Ingredients
-
4
-
1
-
1/2
-
1
-
1
-
1
-
1/2
-
-
1/2
-
1/4
-
-
1/3
-
2
-
1
-
Directions
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. |
