Jamaican Chicken Fingers With Honey Mustard Sauce Recipes

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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.

CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE AND SPICY CHOPPED SALAD



Chicken Fingers with Honey Mustard Dipping Sauce and Spicy Chopped Salad image

Categories     Bread     Salad     Sauce     Chicken     Mustard     Fry     Honey

Yield 4 servings

Number Of Ingredients 17

Vegetable oil, for frying
1 1/2 pounds chicken tenders
Salt and freshly ground black pepper
1 cup all-purpose flour
3 tablespoons ground dry mustard
2 eggs
2 cups plain bread crumbs
1/2 cup mayonnaise
1/2 cup grainy Dijon mustard
3 tablespoons honey (3 gobs)
1 bunch of watercress, chopped
6 radishes, thinly sliced
1 seedless cucumber, cut lengthwise, then cut into half-moons
3 tablespoons fresh dill, chopped
1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), chopped
2 tablespoons red wine vinegar (eyeball it)
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)

Steps:

  • In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium-high heat.
  • Season the chicken tenders with salt and pepper. Set out 3 shallow dishes: Mix the flour and dry mustard in one. Beat the eggs with a splash of water or milk in a second; and place the bread crumbs in the third dish. Coat the tenders in batches in the flour, then the eggs, and then the bread crumbs. Fry the tenders in small batches, 6 to 7 minutes. Drain on paper towels.
  • While the chicken is frying, in a bowl mix together the mayonnaise, grainy mustard, and honey to taste.
  • For the spicy chopped salad, combine the watercress, radishes, cucumbers, dill, and parsley in a large salad bowl or on a serving platter. Drizzle with the vinegar and EVOO and season with salt and pepper. Toss to coat.
  • Serve the chicken fingers with the honey mustard dipping sauce and spicy chopped salad.

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