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...
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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 -
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