These chicken fingers are yummy. I'm not usually a mustard or breast meat fan. I love these. The mustard is subtle combined with olive oil and honey. Panko crumbs add a crunchy texture. Tag lines come to mind: "finger licking good" but that sounds redundant, "nobody can eat just one" - I ate about a pound while making these. Pretty fabulous skewered, too. Yes, simple enough for the kids and elegant for adults. Just be sure to make lots!
|Number of servings:||8 - 10|
|Main Ingredient(s):||Chicken - Breast|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 2 pounds chicken breast
- 2 cups panko crumbs
- 1/2 cup Dijon mustard
- 1/2 cup olive oil
- 1/2 cup honey
- salt and pepper to taste
- pinch of cayenne pepper (optional)
Preheat the oven to 375'F.
Rinse the chicken breast and pat dry. Slice into 1" wide lengths. Set aside.
Place the panko crumbs on a jelly roll pan or in large bowl.
Combine the remaining ingredients in a medium bowl to make the coating.
Add the chicken strips to the honey mustard sauce. Toss to coat.
Dip the chicken into the panko crumbs and toss to coat.
Place the coated chicken strips onto a well greased cookie sheet. Bake for 12 - 15 minutes until golden brown and the chicken is cooked.
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