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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.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    6 servings

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 (5 ounces each)
  • 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

  • Preheat oven to 350°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten 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 until golden brown, 17-20 minutes.
  • Meanwhile, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing 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.
Nutrition Facts
1 serving: 458 calories, 14g fat (2g saturated fat), 80mg cholesterol, 490mg sodium, 52g carbohydrate (35g sugars, 1g fiber), 32g protein.
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