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Oven-Baked Chicken Fingers with Honey Mustard

Oven-Baked Chicken Fingers with Honey Mustard


For the Chicken Fingers:
1/2 pound chicken cutlets, pounded thin and cut into strips
1 egg, lightly beaten
1 cup panko
1 tbsp garlic powder
2 tsp salt

For the Honey Mustard:
1/3 cup mayonnaise
2 tbsp mustard
2 tbsp honey


For the Chicken Fingers:
Preheat your oven to 400 degrees. Place the beaten egg on one plate for breading, and the panko on another plate. For each chicken strip, dip it first in the egg, and then in the panko, and place it on a wire rack over a baking sheet (like what you would use to cool cookies). If you don’t have a rack, just place the chicken directly on a baking sheet, but you will need to turn them halfway through baking. Sprinkle the garlic powder and salt across the chicken fingers.

Bake the chicken fingers for about 10 minutes, and then increase the heat to 450 degrees and bake for another 10 minutes. Serve warm, with honey mustard.

For the Honey Mustard:
Whisk together the mayonnaise, mustard and honey, and serve immediately or chill until ready to use.

Serves 2.


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