Oven Chicken Fingers Recipe By: Taste of Home Meals in Minutes Volume 3, 2000 Page 21 Serving Size: 6
Chicken 1 cup Italian bread crumbs 2 tablespoons grated parmesan cheese 1 garlic clove -- minced 1/4 cup vegetable oil 6 boneless chicken breast halves 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 In a large resealable bag, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten the chicken to 1/2-inch thickness; cut into 1-inch wide strips. Dip strips in oil; place in bag with crumb mixture and toss to coat. Place on a greased baking sheet. Bake at 350 degrees for 20 minutes or until golden brown. Meanwhile, combine the sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook 2- 3 minutes more, stirring to crush the berries. 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 sauces with chicken for dipping. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
