Honey Mustard Chicken Fingers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Boneless, Skinless Chicken Breasts1 Egg1 oz. Skim Milk1 tsp. Garlic Pepper Seasoning, divided1/4 cup Honey2 Tbsp. Mustard (I like to use deli-type)1 1/2 cup each Plain and Seasoned Panko Bread Crumbs
1. Preheat oven to 350. Line a baking/cookie sheet with foil and place a rack on top of baking sheet. Spray rack with cooking spray.
2. Trim excess fat from Chicken. Cut chicken into desired size pieces (usually about 2 inches long and not too thick).
3. Beat egg in shallow bowl. Beat in milk and 1/2 of Garlic pepper. Add honey and mustard and beat well to combine.
4. Place bread crumbs in gallon-size resealable freezer bag along with remaining garlic pepper. Close bag and shake well to combine.
5. Dip chicken pieces, one at a time, into egg mixture and then drop into bag with bread crumbs. Close bag and shake to coat chicken.
6. Place coated chicken pieces on rack. Pieces should not be touching each other as much as possible.
7. Bake at 350 for 20-30 minutes or until golden brown. Thicker pieces will take longer to cook through. Remove from oven and let rest 5 minutes before serving.
Serving Size: Makes about 30 chicken fingers.
Number of Servings: 8
Recipe submitted by SparkPeople user MLHORAN10.
2. Trim excess fat from Chicken. Cut chicken into desired size pieces (usually about 2 inches long and not too thick).
3. Beat egg in shallow bowl. Beat in milk and 1/2 of Garlic pepper. Add honey and mustard and beat well to combine.
4. Place bread crumbs in gallon-size resealable freezer bag along with remaining garlic pepper. Close bag and shake well to combine.
5. Dip chicken pieces, one at a time, into egg mixture and then drop into bag with bread crumbs. Close bag and shake to coat chicken.
6. Place coated chicken pieces on rack. Pieces should not be touching each other as much as possible.
7. Bake at 350 for 20-30 minutes or until golden brown. Thicker pieces will take longer to cook through. Remove from oven and let rest 5 minutes before serving.
Serving Size: Makes about 30 chicken fingers.
Number of Servings: 8
Recipe submitted by SparkPeople user MLHORAN10.
Nutritional Info Amount Per Serving
- Calories: 248.9
- Total Fat: 1.6 g
- Cholesterol: 68.6 mg
- Sodium: 463.4 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 0.9 g
- Protein: 29.8 g
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