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  1. Meals & Cooking
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  3. Baked Chicken Fingers with Honey Mustard Dipping Sauce

Baked Chicken Fingers with Honey Mustard Dipping Sauce

Who says chicken fingers aren't for grown-ups?

Headshot of Anna Watson CarlBy Anna Watson CarlPublished: Jul 17, 2015
dish, food, cuisine, panko, ingredient, lunch, fried food, comfort food, produce, staple food,
Anna Watson Carl
Yields:
4
Prep Time:
15 mins
Total Time:
25 mins
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Who says chicken fingers aren't for grown-ups?

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Ingredients

  • 1 lb. boneless skinless chicken cutlets
  • 1 1/2 cups panko bread crumbs
  • Juice and zest of 1 lemon
  • 1 Tbsp. fresh thyme leaves
  • kosher salt
  • Freshly cracked black pepper
  • 2 large eggs, beaten
  • 1/4 cup whole-grain Dijon mustard
  • 2 Tbsp. honey
  • 6 cups mixed greens
  • 3 Tbsp. extra-virgin olive oil

Directions

    1. Step 1Preheat oven to 425° and line a baking sheet with foil.
    2. Step 2Cut chicken cutlets into 1 1/2" strips. In a shallow dish, combine panko, lemon zest, and thyme; season generously with salt and pepper.
    3. Step 3Dip chicken strips one by one in eggs, then in bread crumb mixture, pressing lightly to make sure crumbs adhere. Transfer strips to prepared baking sheet.
    4. Step 4Bake until golden, 10 to 12 minutes. Heat broiler, then cook until crisp, 1 to 2 minutes.
    5. Step 5In a small bowl, whisk together mustard and honey. In a large bowl, toss mixed greens with lemon juice and olive oil, and season with salt and pepper. Serve chicken fingers with dipping sauce and salad.
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