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.

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