Name: Baked Chicken Fingers with Honey Mustard Dipping Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Baked Chicken Fingers with Honey Mustard Dipping Sauce

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Baked Chicken Fingers with Honey Mustard Dipping Sauce

1. 1 lb. boneless skinless chicken cutlets -

2. 1 1/2 c. panko bread crumbs -

3. Juice and zest of 1 lemon -

4. 1 tbsp. fresh thyme leaves -

5. Kosher salt -

6. Freshly cracked black pepper -

7. 2 large eggs, beaten -

8. 1/4 c. whole-grain Dijon mustard -

9. 2 tbsp. honey -

10. 6 c. mixed greens -

11. 3 tbsp. extra-virgin olive oil -

How to cook deliciously - Baked Chicken Fingers with Honey Mustard Dipping Sauce

1. Stage

Preheat oven to 425° and line a baking sheet with foil.

2. Stage

Cut chicken cutlets into 1 1/2" strips. In a shallow dish, combine panko, lemon zest, and thyme; season generously with salt and pepper.

3. Stage

Dip chicken strips one by one in eggs, then in bread crumb mixture, pressing lightly to make sure crumbs adhere. Transfer strips to prepared baking sheet.

4. Stage

Bake until golden, 10 to 12 minutes. Heat broiler, then cook until crisp, 1 to 2 minutes.

5. Stage

In a small bowl, whisk together mustard and honey. In a large bowl, toss mixed greens with lemon juice and olive oil, and season with salt and pepper. Serve chicken fingers with dipping sauce and salad.