Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Crispy Baked Chicken Fingers with Honey Mustard Sauce
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- #80317
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
1/2 cup lowfat buttermilk
non-stick cooking spray
4 cups whole-grain corn cereal
1/4 teaspoon salt
freshly ground black pepper
Honey Mustard Sauce
1/2 cup Dijon mustard
1 tablespoon mayonnaise
3 tablespoons honey
directions
Preheat oven to 400 degrees F.
Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
Spray a baking sheet with cooking spray.
Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish.
Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet.
Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.
Serve with the honey mustard sauce.
To make honey mustard sauce: In a small bowl, stir together the mustard and mayonnaise until smooth.
Stir in the honey.
added by
salty8
nutrition data
Nutritional data has not been calculated yet.
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