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    Oven Chicken Fingers (& 2 sauces)


    Source of Recipe


    taste of home

    List of Ingredients




    1 cup Italian bread crumbs
    2 tablespoons grated Parmesan cheese
    1 clove garlic, minced
    1/4 cup oil
    6 boneless skinless chicken breast halves

    CRANBERRY ORANGE SAUCE:
    1/4 cup sugar
    2 teaspoons cornstarch
    1/8 cup orange juice
    1/2 cup fresh or frozen cranberries
    1/4 cup water

    HONEY MUSTARD SAUCE:
    2 tablespoons cornstarch
    1 cup water, divided
    1/2 cup honey
    1/4 cup prepared mustard

    Recipe



    In a large resealable bag, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten the chicken to 1/2-inch thickness; cut into 1-inch wide strips. Dip strips in oil; place in bag with crumb mixture and toss to coat. Place on a greased baking sheet. Bake at 350 degrees for 20 minutes or until golden brown.

    Meanwhile, combine the sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook 2- 3 minutes more, stirring to crush the berries. For honey-mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve sauces with chicken for dipping.

 

 

 

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