Chicken fingers

0 likes 0 comments Recipe by Judy Walton

Ingredients

1 egg 1 cup milk 1 tsp. Dijon mustard 1/4 tsp. salt 1/4 tsp. pepper 1/2 cup flour 2 cups Corn Flake crumbs 1 1/2 lbs. boneless chicken breast, cut into 1 1/2 x1 inch pieces 1 1/2 Tbsp. margarine, melted

Directions

1. Whisk together the egg, milk, mustard, salt, and pepper in a small bowl. Whisk in the flour. Place cornflake crumbs in shallow pan or ziplock bag. Dip chicken pieces in egg mixture, then corn flake crumbs to coat completely. Place chicken fingers on ungreased baking sheet. Lightly bruch chicken with melted margarine. Bake at 350 for 20 minutes or til chicken is cooked and crisp. Serve with Honey Mustard Sauce. HONEY MUSTARD SAUCE: 1/4 cup honey 1/4 cup Dijon mustard 1/4 cup mayonnaise 1/2 tsp. Worcestershire Mix together honey, mustard, mayo and Worcestershire sauce in small bowl.

main courses, chicken December 08, 2013 03:03