Saturday, March 13, 2010
Chicken Fingers with Honey Mustard Sauce
...don't email be about the butter......just make this and then you won't care:)
Yummy with or without the dipping sauce. Also, you can skip the pounding and just cut into thick pieces. Remember to adjust cooking time.
4 boneless skinless chicken breasts
1 cup finely grated parmigiano-reggiano or parmesan cheese
1 cup panko bread crumbs
2 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper
1/2 tsp paprika
1/4 cup butter, melted....just do it:)
honey mustard sauce:
1/3 cup mayonnaise
2 tbsp dijon mustard
1 tbsp liquid honey
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.