Chicken Fingers with Honey Mustard Sauce
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 556 |
| pro | 53 g |
| total fat | 32 g |
| sat. fat | 14 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 251 mg |
| 1 | - |
| sodium | 455 mg |
| % RDI: | - |
| calcium | 31 |
| iron | 16 |
| vit A | 20 |
| vit C | 3 |
| folate | 15 |
Finely grated Parmigiano-Reggiano helps form a crisp and golden coating. Round out this finger-friendly meal with crunchy raw vegetables. The panko bread crumbs are available at many grocery stores and Asian markets.
Ingredients
- 4 boneless skinless chicken breasts
- 2 eggs
- 1 cup finely grated Parmigiano Reggiano cheese or Parmesan cheese
- 1 cup (Japanese bread_crumbs) panko bread crumbs or fresh bread crumbs
- 4 tsp chopped fresh oregano, (or 2 tsp/10 mL dried)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/4 cup butter, melted
- Honey_Mustard Sauce:
- 1/3 cup light mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp liquid honey
Preparation
Honey Mustard Sauce: In small bowl, stir together mayonnaise, Dijon and honey. (Make-ahead: Cover and refrigerate for up to 3 days.)
Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2 inch (1 cm) thick. Cut lengthwise on diagonal into 4- x 1-1/2-inch (10 x 4 cm) strips. In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
One at a time, dip chicken strips into eggs, letting any excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
Arrange on greased baking sheets; drizzle with butter. Bake in 425°F (220°C) oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.
Source : Canadian Living Magazine: February 2007
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