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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Oven Chicken Fingers are tender, golden strips of breaded chicken with two tempting sauces for dipping. The recipe comes from Mary Peterson of Charlestown, Rhode Island. 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 |
Directions:
1. 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° 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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