Baked Chicken Fingers with Honey Mustard Dip and Green Beans
by Jes Mostek
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Home-made chicken fingers, with home-made honey mustard, and green beans as a side-dish.
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In addition to the recipes, you will also need the following for this meal:
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1 bag
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frozen green beans
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Recipes:
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Baked Chicken Fingers
by Lisa Blayney
serves: 4
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Baked Chicken Fingers with a crunchy corn-flake crumb coating. Low-fat, healthy alternative to prepaged foods. Quick prep time! I like to serve mine with Curry Sauce and Spinach Salad. |
| Ingredients: |
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4 large |
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Boneless Skinless Chicken Breast |
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1 |
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Egg White |
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3 T. |
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Milk |
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1 Cup |
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Corn Flake Crumbs |
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1 tsp. |
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Mrs, Dash Original Seasoning |
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1 tsp |
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Fresh Ground Pepper |
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1 tsp. |
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seasoned salt, optional |
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Cooking Spray |
| Directions: |
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Preheat oven to 375° F.
Cut chicken into long strips.
Beat egg white and milk in a bowl and toss in the chicken. Stir to coat.
Mix together corn flake crumbs with spices in a different bowl.
Spray cookie sheet with cooking spray.
Coat each piece of chicken with crumb mixture using a fork. Arrange on cookie sheet.
Spray tops with cooking spray and place in oven for 20 minutes.
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Honey Dijon Dressing
by Jes Mostek
serves: 4
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Delicious Honey Mustard Dressing, that's prefect as either a salad dressing or as a dip for chicken fingers or pretzels! |
| Ingredients: |
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1/4 c. |
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mayo |
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1/4 c. |
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dijon mustard |
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1/4 c. |
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honey |
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2 T. |
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water, optional (to thin dressing) |
| Directions: |
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Whisk together mayo, dijon, and honey. Stir in water, a little bit at a time to thin dressing, if desired (I only do this when I intend to use as a salad dressing, not when it'll be a dip).
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