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    Oven Chicken Fingers


    Source of Recipe


    CD Kitchen

    List of Ingredients




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

    CRANBERRY ORANGE SAUCE:
    1/4 cup sugar
    2 teaspoons cornstarch
    1/2 cup fresh or frozen cranberries
    1/2 cup orange juice
    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 plastic bag, mix bread crumbs and Parmesan cheese; set aside. In a
    small bowl, combine garlic and oil. Flatten the chicken to 1/2-in.
    thickness; cut into 1-in.-wide strips. Dip strips in oil; coat with crumb
    mixture. 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 and stir 2-3 minutes more, crushing
    the berries while stirring. 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 with chicken for dipping. Yield: 6 servings.


 

 

 


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