Oven Chicken Fingers are tender, golden strips of breaded chicken with two tempting sauces for dipping. The recipe comes from Mary Peterson of Charlestown, Rhode Island.
- 1 cup Italian bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 garlic clove, minced
- 1/4 cup vegetable oil
- 6 boneless skinless chicken breast halves
- CRANBERRY ORANGE SAUCE:
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1/2 cup fresh or frozen cranberries
- 1/2 cup orange juice
- 1/4 cup water
- HONEY MUSTARD SAUCE:
- 2 tablespoons cornstarch
- 1 cup water, divided
- 1/2 cup honey
- 1/4 cup prepared mustard
- In a plastic bag, mix bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten the chicken to 1/2-in. thickness; cut into 1-in.-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 the berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon 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. Yield: 6 servings.
Originally published as Oven Chicken Fingers in Taste of Home February/March 1997, p11
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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