Oven chicken fingers
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Italian Bread crumbs |
| 2 | tablespoons | Grated Parmesan cheese |
| 1 | Clove garlic, minced | |
| ¼ | cup | Vegetable oil |
| 6 | Boneless skinless chicken breast halves | |
| ¼ | cup | Sugar |
| 2 | teaspoons | Cornstarch |
| ½ | cup | Fresh or frozen cranberries |
| ½ | cup | Orange juice |
| ¼ | cup | Water |
| 2 | tablespoons | Cornstarch |
| 1 | cup | Water, divided |
| ½ | cup | Honey |
| ¼ | cup | Prepared mustard |
Directions
CRANBERRY ORANGE SAUCE
HONEY MUSTARD SAUCE
In a plastic bag, mix bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten the chicken to ½ in.
thickness; cut into 1-inch 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 berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tbsp 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.
Recipe by: Taste Of Home - February/March 1997 Posted to MC-Recipe Digest V1 #456 by The Taillons <taillon@...> on Jan 30, 1997.