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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