Saturday, January 17, 2009

Chicken Fingers and Honey Mustard Dipping Sauce

from The Joy of Cooking 75th Anniversary

4 boneless, skinless, chicken breast halves
2 c dry bread crumbs
½ c grated parmesan cheese, optional
1 Tbsp minced parsley or 1 tsp paprika
1 tsp salt
½ tsp pepper
2 eggs
2 tsp water
3 Tbsp vegetable or Olive Oil

Honey Mustard Dipping Sauce
6 Tbsp honey
¼ c Dijon mustard
Ground red pepper to taste

Cut each breast half crosswise into 6 pieces.
Combine crumbs, cheese, parsley/paprika, salt, and pepper in a shallow dish.
Whisk egg and water in another shallow dish.
Dip chicken into egg then crumbs. Heat oil over medium high heat until hot. Cook chicken until nicely brown on both sides, 4-5 minutes.
To make sauce, stir ingredients and serve at room temperature. Keeps in refrigerator 1 month.

submitted by Dalyce

1 comment:

Hatsuho said...

We made this last week and it was very yummy! We loved the dipping sauce!