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Oven Chicken Fingers

SUBMITTED BY: Mary Peterson

"Oven Chicken Fingers are tender, golden strips of breaded chicken with two tempting sauces for dipping. The recipe comes from Mary Peterson of Charlestown, Rhode Island."
RECIPE RATING:
The reviewer gave this recipe 22 stars. This recipe average a 4.5 star rating.
Read Reviews (18)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 cup Italian bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 garlic clove, minced
  • 1/4 cup vegetable oil
  • 6 boneless, skinless chicken breast halves
  • CRANBERRY ORANGE SAUCE:
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 cup fresh or frozen cranberries
  • 1/2 cup orange juice
  • 1/4 cup water
  • HONEY MUSTARD SAUCE:
  • 2 tablespoons cornstarch
  • 1 cup water, divided
  • 1/2 cup honey
  • 1/4 cup prepared mustard

DIRECTIONS

  1. In a plastic bag, mix bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten the chicken to 1/2-in. thickness; cut into 1-in.-wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake at 350 degrees F for 20 minutes or until golden brown. Meanwhile, combine the sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing the berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2008 by StayHomeCook
Delicious! I, too, totally changed how I did these, based on suggestions, etc. I cooked them... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2007 by rnheo
Great alternative to being fried. I used an egg instead of oil to decrese the amount of fat... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2007 by KaraAnn
Tasty and easy, though not amazing or anything. I didn't pound the chicken, I was too lazy.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2007 by Jen Levin
I omitted the vegetable oil, cheeses (lactose intolerant) and the sauces. I didn't have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2006 by outerspacey
I thought this was a delicious dinner. My picky 3 year old and 19 mo both ate it. I had Ritz... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2008 by Amber
Yum! These were moist and tasty. No complaints from the little ones at dinner time, either! ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by Rebecca915
My 6th grade students enjoyed making these AND eating them :) MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2008 by Lynnette
My husband and I really liked this recipe as an alternate to frying. I baked them for 25... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2008 by Jenny
I couldn't get this to come out right. It was way to bready and while the chicken was fully... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2008 by Misty
These were tasty, however the bread crumb coating didn't stay on well enough (the crumbs were... MORE

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