Baked Chicken Fingers with Honey Mustard Dipping Sauce

Ingredients:

• 4 skinless, boneless chicken breasts
• 2 tbsp. (30 mL) vegetable oil
• 1 cup (250 mL) bread crumbs
• 1 cup (250 mL) bread crumbs
• 1 tsp. (5 mL) crumbled dried oregano
• 1/2 tsp. (2 mL) salt
• 1/4 tsp. (1 mL) black pepper

Honey Mustard Dipping Sauce

• 2 tbsp. (30 mL) honey
• 2 tbsp. (30 mL) Dijon mustard
• 2 tbsp. (30 mL) vegetable oil

Directions:

• Preheat the oven to 400°F (200°C). Spray a baking sheet with nonstick vegetable oil spray.
• Cut each of the chicken breasts into 4 or 5 lengthwise "fingers." Place in a bowl. Add the vegetable oil and stir to coat everything evenly.
• In a bowl, stir together the bread crumbs, Parmesan cheese, oregano, salt and pepper. Transfer to a plastic bag (make sure there are no holes). Add the chicken strips, 3 or 4 at a time, and shake to coat with the crumb mixture. Arrange on the prepared baking sheet. Repeat with the remaining chicken strips and crumb mixture.
• Bake for 10 minutes, turn the strips over and continue to bake for another 5 to 10 minutes, until nicely browned and cooked through.
• Meanwhile, make the dipping sauce. Combine the honey, Dijon mustard and vegetable oil in a food processor or blender. Blend until smooth and creamy.
• Serve chicken fingers hot or at room temperature with honey mustard dipping sauce. If putting in a lunch bag, pack the sauce separately in a small, tightly sealed plastic container.

Author: http://recipes.kaboose.com/baked-chicken-fingers-with-honey-mustard-dipping-sauce.html
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