Honey Mustard Chicken Fingers
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Honey Mustard Chicken Fingers calories by ingredient
Introduction
A favorite with my kids. Good for 2 small family dinners or 1 large family dinner. Can be frozen.Amount of bread crumbs is different from calculation to ingredient list to allow for leftover from coating chicken. A favorite with my kids. Good for 2 small family dinners or 1 large family dinner. Can be frozen.
Amount of bread crumbs is different from calculation to ingredient list to allow for leftover from coating chicken.
Number of Servings: 8
Ingredients
-
4 Boneless, Skinless Chicken Breasts
1 Egg
1 oz. Skim Milk
1 tsp. Garlic Pepper Seasoning, divided
1/4 cup Honey
2 Tbsp. Mustard (I like to use deli-type)
1 1/2 cup each Plain and Seasoned Panko Bread Crumbs
Tips
You may need multiple racks/baking sheets to fit all of the pieces on easily.
You can also add some grated cheese such as parmesan or asiago to the bread crumbs for a different flavor. This would also work well for full breasts as well as thin sliced ones as well. The full breasts would need about 30-40 min to cook through.
Directions
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.