Baked Chicken Fingers with Honey Mustard Dipping Sauce
Preheat oven to 425° and line a baking sheet with foil. Cut chicken cutlets into 1 1/2" strips. In a shallow dish, combine panko, lemon zest, and thyme; season generously with salt and pepper. Dip...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at master-recipes.com.
Cooking tools:
- Microplane
- Citrus press
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Dish
- Mixing bowl
- Whisk
Ingredients
- 1 lb. boneless skinless chicken cutlets -
- 1 1/2 c. panko bread crumbs -
- Juice and zest of 1 lemon -
- 1 tbsp. fresh thyme leaves -
- Kosher salt -
- Freshly cracked black pepper -
- 2 large eggs, beaten -
- 1/4 c. whole-grain Dijon mustard -
- 2 tbsp. honey -
- 6 c. mixed greens -
- 3 tbsp. extra-virgin olive oil -
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Chicken Fingers With Honey Mustard Sauce Recipe
food.com
Chicken Fingers with Honey Dill Sauce
hellocanola.ca
Chicken Fingers with a Side | Just A Pinch Recipes
justapinch.com
Baked Honey BBQ Chicken Fingers
recipetweets.com
Crispy Honey Mustard Chicken Fingers Recipe
lecoupdegrace.ca
Chicken Fingers with Honey Mustard Dipping Sauce | Canadian Goodness
dairyfarmersofcanada.ca
Panko-Baked Chicken Fingers
besthealthmag.ca
Breaded Chicken Fingers
americastestkitchen.com