"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Fingers Recipe

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This recipe for Chicken Fingers, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Di Carlo - Atlantic Ward
Added: Tuesday, April 1, 2008


1 egg
1/2 c skim milk
1 t Dijon-style mustard
1/4 t salt
1/4 t black pepper
1/2 c all-purpose flour
2 c corn-flake crumbs
1 1/2 lbs boneless chicken breasts, cut into 1 1/2 x 1 inch pieces
1 1/2 T margarine, melted

Honey-Mustard Sauce
1/4 c honey
1/4 c Dijon-style mustard
1/4 c reduced fat mayonnaise
1/2 t Worcestershire sauce

Whisk together egg, milk, mustard, salt and pepper in a small bowl. Whisk in flour. Place corn-flake crumbs in shallow pan. Dip chicken pieces in egg mixture, then crumbs to coat completely. Place chicken fingers on an ungreased baking sheet. Lightly brush chicken with melted margarine.

Bake in a preheated 350 oven for 20 minutes or until chicken is cooked through and coating is crispy. Serve with Honey-Mustard Sauce if you wish.

Honey-Mustard Sauce
Mix together honey, mustard, mayonnaise and Worcestershire in a small bowl. Serve in a hollowed-out sweet red pepper if you wish.




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