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Oven Chicken Fingers

 Oven Chicken Fingers
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.
6 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 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

Directions

  • 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 of 2

Oven Chicken Fingers (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 455 calories, 14 g fat (2 g saturated fat), 74 mg cholesterol, 495 mg sodium, 52 g carbohydrate, 1 g fiber, 31 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.