More Great Recipes: Poultry

Chicken Fingers with Honey Mustard:

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Member since 2007

Serves 4 | Prep Time | Cook Time


4 skinless/boneless chicken breasts (4 oz each)
1 c. all purpose flour
1/2 t. salt
1/4 t. pepper
3/4 c. skim milk
Pam for frying
Splenda (to taste)
1/4 c. Dijon mustard

Cut chicken in 1/2 x 2 in. strips. For honey mustard sauce, blend

Splenda and mustard in a small bowl. Set aside.

Mix flour, salt and pepper in a shallow bowl. Dip chicken in skim milk.

Roll in flour mixture to coat well. Place chicken on waxed paper.

Spray Teflon skillet w/ Pam. Have heat on med/

high. Divide chicken into batches. Place chicken in an even layer in

skillet. (make sure skillet is well coated w/ Pam). Cook for about 3

min. on each side or till golden brown and crisp. Serve w/ sauce.

Pairs Well With


TIPS: Place flour mixture in a resealable plastic

bag. Dip chicken fingers in the skim milk, then place in bag. Shake all

chicken strips at once to coat.

Serve cold leftovers in pita bread w/ lettuce, tomato and mustard

mixture the next day!

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