Yield: 20 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Mustard, whole grain |
| ½ cup | Sesame seeds |
| ¼ cup | Parmesan cheese |
| 1 pounds | Chicken Breast,skined,boned |
| \N \N | Sliced into 2x1/2\" strips |
| 6 tablespoons | Honey |
| 2 tablespoons | Olive oil |
| \N \N | Red leaf lettuce |
| \N \N | Strips orange rind |
HONEY-MUSTARD SAUCE
CHICKEN FINGERS
No-cholesterol sesame seeds replace traditional batter for these crunchy appetizers. Makes abought 20 pieces.
In a small bowl blend mustard and honey for sauce. Set aside. In shallow pan combine sesame seeds and Parmasan; roll chicken pieces in sesame mixture. Heat olive oil in ovenprof heavey-bottomed nonstick skillet or saute pan until just below smoking point. Add chicken strips and brown on both sides over medium heat; do not scorch. Place chicken strips on cookie sheet and bake in preheated 425* oven 8-10 minutes or until cooked through.
To serve, line individual plates with lettuce leaqves and arrange chicken strips. Or compose a serve yourself platter. Garnish with orange rind. Serve with honey mustard sauce From an article in Modern Maturity Magazine Jun-July 1992