Baked Honey Mustard Chex Chicken Fingers Recipes

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BAKED HONEY-MUSTARD CHEX CHICKEN FINGERS



Baked Honey-Mustard Chex Chicken Fingers image

These crunchy, crispy chicken fingers aren't just for kids. Corn Chex cereal is the simple base for an out-of-the ordinary coating, perfectly complemented by a sweet and snappy honey mustard dipping sauce.

Provided by By Cindy Rahe

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 7

6 cups Corn Chex™ cereal
1/2 cup mayonnaise
1/2 cup honey
1/3 cup yellow mustard
1 lb boneless skinless chicken breasts, cut into strips
2 tablespoons honey
2 tablespoons yellow mustard

Steps:

  • Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
  • Place cereal in large food-storage plastic bag; crush cereal using rolling pin. Place cereal in wide shallow dish. In another wide shallow dish, stir together mayonnaise, 1/2 cup honey and 1/3 cup mustard.
  • Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart.
  • Bake 1 sheet at a time about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving.
  • Meanwhile, stir together 2 tablespoons each honey and mustard.
  • Serve chicken with sauce for dipping.

Nutrition Facts : Calories 460, Carbohydrate 56 g, Cholesterol 55 mg, Fat 3, Fiber 3 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 32 g, TransFat 0 g

HONEY MUSTARD CHICKEN FINGERS



Honey Mustard Chicken Fingers image

These pick up and go crispy chicken fingers are sure to please the pickiest of eaters.

Provided by Food Network

Time 25m

Yield 5 servings

Number Of Ingredients 5

6 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise
1 Tbsp. Hellmann's® or Best Foods® Honey Mustard
1 lb. boneless, skinless chicken breasts, cut into strips
1-1/2 cups finely crushed corn flakes
1/4 cup grated Parmesan cheese

Steps:

  • 1. Preheat oven to 425 degrees F. Combine Hellmann's® or Best Foods® Light Mayonnaise, Creamy Dijon Mustard and honey in medium bowl; reserve 1/2 for dipping.
  • 2. Add chicken to remaining mayonnaise mixture; stir to coat. Mix corn flakes with Parmesan Cheese, then roll chicken in crumbs.
  • 3. Arrange on ungreased baking sheet. Bake 10 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce.

CHICKEN FINGERS WITH HONEY MUSTARD SAUCE



Chicken Fingers With Honey Mustard Sauce image

A great recipe I found in Canadian Living that I tweaked a bit. Serve with crunchy raw vegetable. Fillet of chicken works really well in this recipe.

Provided by Sageca

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts
1 egg
1/2 teaspoon crushed garlic
1 cup finely grated parmesan cheese
1 cup panko breadcrumbs or 1 cup fresh breadcrumb
1 teaspoon dried oregano
1/2 teaspoon salt
pepper
1/2 teaspoon paprika
1/4 cup butter, melted
1/3 cup light mayonnaise
2 tablespoons Dijon mustard
1 tablespoon liquid honey

Steps:

  • In small bowl, stir together mayonnaise, Dijon and honey.Cover and refrigerate up to 3 days.
  • Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2-inch thick.
  • Cut lengthwise on diagonal into 4 x 1-1/2-inch strips.
  • In bowl, whisk eggs and garlic.
  • I used Egg Creations to replace the eggs.
  • In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
  • One at a time, dip chicken strips into eggs, letting excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere.
  • Arrange on greased baking sheets; drizzle with butter.
  • Bake in 425°F oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.

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