Sunday, November 11, 2007

Chicken Fingers with Honey Mustard Sauce

I also made these chicken fingers for family. The recipe I got for these looked good, but I made several changes to the recipe. The dipping sauce is also delicious. I doubled the recipe listed below.

Chicken Fingers:

1 lb boneless skinless chicken tenderloins
1 Tablespoon honey
2 egg whites, beaten
2 cups crushed honey graham crackers (I put them in a bag and hit with a hammer)
1/2 teaspoon pepper

Preheat oven to 450. Mix egg whites and honey in shallow bowl. In another shallow bowl, mix graham cracker crumbs and pepper. Dip each tenderloin into the egg/honey and then into the graham cracker crumbs. Shake off any excess. Lay on greased cookie sheet. Bake for 11 - 13 minutes or until done.

Serve with honey mustard sauce.
Honey Mustard Sauce:
1/4 cup honey
4 Tablespoons Dijon mustard
1/4 teaspoon garlic powder

Mix all ingredients together and chill for at least one hour.
Serve with chicken fingers.

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