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Lunch

Baked Chicken Fingers with Honey Mustard Dipping Sauce

These tasty tenders bake up crisp on the outside, juicy on the inside. They’re a favorite finger food for any crowd, paired with tangy honey mustard dipping sauce or tried-and-true barbecue sauce or ketchup.

Ingredients

4 skinless, boneless chicken breasts
2 tbsp. (30 mL) vegetable oil
1 cup (250 mL) bread crumbs
2 tbsp. (15 mL) grated Parmesan cheese
1 tsp. (5 mL) crumbled dried oregano
1/2 tsp. (2 mL) salt
1/4 tsp. (1 mL) black pepper

Honey mustard dipping sauce:

2 tbsp. (30 mL) honey
2 tbsp. (30 mL) Dijon mustard
2 tbsp. (30 mL) vegetable oil

Cooking Instructions

Preheat the oven to 400°F (200°C). Spray a baking sheet with nonstick vegetable oil spray.
Cut each of the chicken breasts into 4 or 5 lengthwise “fingers.” Place in a bowl. Add the vegetable oil and stir to coat everything evenly.
In a bowl, stir together the bread crumbs, Parmesan cheese, oregano, salt and pepper. Transfer to a plastic bag (make sure there are no holes). Add the chicken strips, 3 or 4 at a time, and shake to coat with the crumb mixture. Arrange on the prepared baking sheet. Repeat with the remaining chicken strips and crumb mixture.
Bake for 10 minutes, turn the strips over and continue to bake for another 5 to 10 minutes, until nicely browned and cooked through.
Meanwhile, make the dipping sauce. Combine the honey, Dijon mustard and vegetable oil in a food processor or blender. Blend until smooth and creamy.
Serve chicken fingers hot or at room temperature with honey mustard dipping sauce. If putting in a lunch bag, pack the sauce separately in a small, tightly sealed plastic container.