Baked Chicken Fingers with Honey Mustard Sauce Recipes

Why buy chicken nuggets when you can make this healthy oven baked chicken fingers? These chicken fingers are lightly coated with whole-grain cereal, panko, almonds and some parmesan cheese. These tasty tenders bake up crisp on the outside, juicy on the inside and paired with tangy honey mustard dipping sauce. I am sure your kids will love these and forget all about the unhealthy fast food.

Ingredients

2-3 pieces of skinless chicken breast – cut into 3/4” long strip
3 tbsp of low fat sour cream
1/2 tsp of garlic powder
½ tsp of paprika
Salt and pepper to taste
1 cup of whole-grain corn cereal or any type of cereal – crush with a rolling pin
½ cup of panko (Japanese breadcrumbs)
1/4 cup of slice almond
1/4 cup grated parmesan cheese
Salt and pepper

Honey-Mustard Sauce

3 tbsp Dijon mustard
3 tbsp low fat mayonnaise
2 tbsp of lemon juice
2 tbsp honey

1. In a mixing bowl, marinate chicken with sour cream, garlic powder, paprika, salt and pepper for at least an hour.
2. Pre-heat oven to 400 degree F. Prepare baking sheet, line it with aluminum foil. Drizzle a bit of olive oil on the baking sheet.
3. Combined cereal, panko, almond, parmesan cheese, salt and pepper on shallow dish. Mix well.
4. Coat each piece of the chicken with the cereal mix. Arrange on the prepared baking sheet. Drizzle a bit of olive oil on the chicken pieces.
5. Bake for 10 minutes, turn the strips over and continue to bake for another 5 to 10 minutes, until nicely browned and cooked through.
6. Meanwhile, make the dipping sauce. Mix all the ingredients until smooth and creamy.
7. Serve chicken fingers warm or at room temperature with honey mustard dipping sauce.