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CHICKEN FINGERS WITH HONEY MUSTARD SAUCE




Source of Recipe


ca living


List of Ingredients




I have it and it's in February's issue.

CHICKEN FINGERS WITH HONEY MUSTARD SAUCE

4 boneless skinless chicken breasts
2 eggs
1 cup finely grated parmigiano-reggiano or parmesan cheese
1 cup panko (japanese bread crumbs) or fresh bread crumbs
4 tsp. chopped fresh oregano (or 2 tsp dried)
1 tsp. salt
1/2 tsp. each pepper and paprika
1/4 cup butter, melted
HONEY MUSTARD SAUCE:
1/3 cup light mayonnaise
2 tbsp. dijon mustard
1 tbsp. liquid honey

Honey mustard sauce: In small bowl, stir together mayonnaise, dijon 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 1/2 in. thick. Cut lengthwise on diagonal into 4 x 1 1/2 in. 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. dredge in cheese mixture, coating generously and pressing to adhere. (make ahead: refrigerate, layered between waxedd paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake froszen, adding 5 minutes to baking time).
Arrange on greased baking sheets; drizzle with butter. Bake at 425 deg. oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce. Makes 4 servings.

Recipe



I have it and it's in February's issue.

CHICKEN FINGERS WITH HONEY MUSTARD SAUCE

4 boneless skinless chicken breasts
2 eggs
1 cup finely grated parmigiano-reggiano or parmesan cheese
1 cup panko (japanese bread crumbs) or fresh bread crumbs
4 tsp. chopped fresh oregano (or 2 tsp dried)
1 tsp. salt
1/2 tsp. each pepper and paprika
1/4 cup butter, melted
HONEY MUSTARD SAUCE:
1/3 cup light mayonnaise
2 tbsp. dijon mustard
1 tbsp. liquid honey

Honey mustard sauce: In small bowl, stir together mayonnaise, dijon 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 1/2 in. thick. Cut lengthwise on diagonal into 4 x 1 1/2 in. 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. dredge in cheese mixture, coating generously and pressing to adhere. (make ahead: refrigerate, layered between waxedd paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake froszen, adding 5 minutes to baking time).
Arrange on greased baking sheets; drizzle with butter. Bake at 425 deg. oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce. Makes 4 servings.