More Great Recipes: Poultry

Chicken Fingers with Honey Mustard:


User Avatar
Member since 2007

Serves 4 | Prep Time | Cook Time

Ingredients

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
HONEY MUSTARD:
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


Notes

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!

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11261 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51076 Downloads
FREE
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls