Tuesday, February 12, 2008

Oven-fried Chicken Fingers with Honey-Mustard Dipping Sauce

My kids LOVE this dinner, even my husband does too! I steam some broccoli, and serve it along as a side. I love to dip the broccoli in the honey-mustard sauce as well! Cooking Light Cookbook.


1/4 cup honey
1/4 cup spicy brown mustard

1 1/2 pounds chicken breast tenders (about 16 pieces)
1/2 cup low-fat or nonfat buttermilk
1/2 cup coarsely crushed cornflakes
1/4 cup seasoned breadcrumbs
1 Tbs. instant minced onions
1 tsp. paprika
1/4 tsp. dried thyme
1/4 tsp. black pepper
1 Tbs. vegetable oil

Preheat oven to 400 degrees

To prepare chicken, combine chicken and buttermilk in shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid.

Combine cornflakes and next 5 ingredients in a large zip-lock plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly in a jelly roll pan, and arrange chicken in a single layer in pan. Bake at 400 degrees for 4 minutes on each side or until done.

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