Cornflake-Crusted Chicken Fingers with Rosemary-Sweet Potato Pan Fries and Chutney Dipping Sauce from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder

Name: Cornflake-Crusted Chicken Fingers with Rosemary-Sweet Potato Pan Fries and Chutney Dipping Sauce from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder
Total time: 60 min
Ingredients: 2 tbsp Dijon mustard; Salt and Freshly ground black pepper; 2 tbsp mayonnaise; 2 boneless, skinless chicken breast halves, each cut crosswise on the diagonal into 6 slices; ½ cup/55 g cornflake crumbs (a box of prepared crumbs saves time); ¼ cup/55 g of your favorite chutney from a jar; Leaves of 1 sprig fresh rosemary, minced; 2 tsp olive oil, plus 3 tbsp, or more if needed; 2 medium or 1 large sweet potato, peeled and cut into sticks about 6 in/15 cm long and no more than ½ in/12 mm wide (see “It’s that easy”)

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It may have a bit of an image problem, but I give a big thumbs-up to the crispy chicken finger. I don’t like to use those overpriced tenders with that pesky ten

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Ingredients

2 tbsp Dijon mustard
Salt and Freshly ground black pepper
2 tbsp mayonnaise
2 boneless, skinless chicken breast halves, each cut crosswise on the diagonal into 6 slices
½ cup/55 g cornflake crumbs (a box of prepared crumbs saves time)
¼ cup/55 g of your favorite chutney from a jar
Leaves of 1 sprig fresh rosemary, minced
2 tsp olive oil, plus 3 tbsp, or more if needed
2 medium or 1 large sweet potato, peeled and cut into sticks about 6 in/15 cm long and no more than ½ in/12 mm wide (see “It’s that easy”)