MainDishes.OvenFriedChickenFingersWithHoney-MustardDippingSauce History
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June 13, 2011, at 04:13 PM
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Changed lines 35-40 from:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Morrie]] — [-13 June 2011, 05:45-]
>>messageitem<<
YMMD with that anwesr! TX
>><<
!!!!![[~Morrie]] — [-13 June 2011, 05:45-]
>>messageitem<<
YMMD with that anwesr! TX
>><<
to:
June 13, 2011, at 12:45 PM
by - Comment added
Added lines 34-40:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Morrie]] — [-13 June 2011, 05:45-]
>>messageitem<<
YMMD with that anwesr! TX
>><<
May 17, 2008, at 01:36 AM
by -
Changed line 27 from:
1/4 teaspoon black pepper\\
to:
1/4 teaspoon ground black pepper\\
December 11, 2007, at 02:23 AM
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Added lines 1-33:
Name: Oven "Fried" Chicken Fingers with Honey-Mustard Dipping Sauce\\
Key Ingredient: chicken breast tenders\\
Preparation: combine; bake\\
Cuisine: American\\
Source: Cooking Light 2000 pg. 189\\
Food Group: poultry\\
Meals: dinner\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: :55\\
Servings: 8
Sauce:\\
1/4 cup honey\\
1/4 cup spicy brown mustard
Chicken:\\
1-1/2 pounds chicken breast tenders (about 16 pieces)\\
1/2 cup low-fat buttermilk\\
1/2 cup coarsely crushed cornflakes\\
1/4 cup seasoned breadcrumbs\\
1 tablespoon instant minced onion\\
1 teaspoon paprika\\
1/4 teaspoon dried thyme\\
1/4 teaspoon black pepper\\
1 tablespoon vegetable oil
To prepare sauce, combine honey and mustard in a small bowl; cover and chill.\\
Preheat oven to 400F.\\
To prepare chicken, combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid.\\
Combine cornflakes and next 5 ingredients in a large zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly in a jelly-roll pan, and arrange chicken in a single layer in pan. Bake at 400F. for 4 minutes on each side or until done. Serve with sauce.
Key Ingredient: chicken breast tenders\\
Preparation: combine; bake\\
Cuisine: American\\
Source: Cooking Light 2000 pg. 189\\
Food Group: poultry\\
Meals: dinner\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: :55\\
Servings: 8
Sauce:\\
1/4 cup honey\\
1/4 cup spicy brown mustard
Chicken:\\
1-1/2 pounds chicken breast tenders (about 16 pieces)\\
1/2 cup low-fat buttermilk\\
1/2 cup coarsely crushed cornflakes\\
1/4 cup seasoned breadcrumbs\\
1 tablespoon instant minced onion\\
1 teaspoon paprika\\
1/4 teaspoon dried thyme\\
1/4 teaspoon black pepper\\
1 tablespoon vegetable oil
To prepare sauce, combine honey and mustard in a small bowl; cover and chill.\\
Preheat oven to 400F.\\
To prepare chicken, combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid.\\
Combine cornflakes and next 5 ingredients in a large zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly in a jelly-roll pan, and arrange chicken in a single layer in pan. Bake at 400F. for 4 minutes on each side or until done. Serve with sauce.