Baked Chicken Fingers with Honey Mustard Dipping Sauce
by Stella Zedman
Average User Rating:
These tasty tenders bake up crisp on the outside, juicy on the inside. They're a favorite finger food for any crowd, paired with tangy honey mustard dipping sauce or tried-and-true barbecue sauce or ketchup.
Ingredients
- 4 skinless, boneless chicken breasts
- 2 tbsp. (30 mL) vegetable oil
- 1 cup (250 mL) bread crumbs
- 2 tbsp. (15 mL) grated Parmesan cheese
- 1 tsp. (5 mL) crumbled dried oregano
- 1/2 tsp. (2 mL) salt
- 1/4 tsp. (1 mL) black pepper
Honey mustard dipping sauce:
- 2 tbsp. (30 mL) honey
- 2 tbsp. (30 mL) Dijon mustard
- 2 tbsp. (30 mL) vegetable oil
Cooking Instructions
- Preheat the oven to 400°F (200°C). Spray a baking sheet with nonstick vegetable oil spray.
- Cut each of the chicken breasts into 4 or 5 lengthwise "fingers." Place in a bowl. Add the vegetable oil and stir to coat everything evenly.
- In a bowl, stir together the bread crumbs, Parmesan cheese, oregano, salt and pepper. Transfer to a plastic bag (make sure there are no holes). Add the chicken strips, 3 or 4 at a time, and shake to coat with the crumb mixture. Arrange on the prepared baking sheet. Repeat with the remaining chicken strips and crumb mixture.
- Bake for 10 minutes, turn the strips over and continue to bake for another 5 to 10 minutes, until nicely browned and cooked through.
- Meanwhile, make the dipping sauce. Combine the honey, Dijon mustard and vegetable oil in a food processor or blender. Blend until smooth and creamy.
- Serve chicken fingers hot or at room temperature with honey mustard dipping sauce. If putting in a lunch bag, pack the sauce separately in a small, tightly sealed plastic container.
Servings: 4
How kids can help
Stir together bread crumb mixture.
Shake chicken strips in the bag and place on baking sheet.
