Chicken Fingers with Honey Mustard Sauce Chicken Fingers with Honey Mustard Sauce

Chicken Fingers with Honey Mustard Sauce 150 Image by: Chicken Fingers with Honey Mustard Sauce 150 Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2007


Honey_Mustard Sauce:


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.

Nutritional facts Per serving: about

  • Sodium 455 mg
  • Protein 53 g
  • Calories 556.0
  • Total fat 32 g
  • Cholesterol 251 mg
  • Saturated fat 14 g
  • Total carbohydrate 14 g


  • Iron 16.0
  • Folate 15.0
  • Calcium 31.0
  • Vitamin A 20.0
  • Vitamin C 3.0
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Chicken Fingers with Honey Mustard Sauce