Wednesday, August 27, 2008

Oven "Fried" Parm Chicken Fingers w/ Honey Mustard Sauce

Oven Fried Parm Chicken

Oven "Fried Parm Chicken Finger w/ Honey Mustard Sauce

For Chicken
1 clove crushed garlic
1/4 lb. butter, melted
1 cup Italian bread crumbs
1/3 cup grated Parmesan cheese
2 Tbs. chopped fresh parsley
1 tsp. salt
1/8 tsp. ground black pepper
3 chicken breasts, cut into strips

For Honey Mustard Sauce
2 Tbs. cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard (I think it works out best with spicy brown)

Preheat oven to 400 degrees. In a small bowl, combine crushed garlic with melted butter. In another small bowl, mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken strips into garlic butter, then into crumb mixture to coat. Place coated chicken pieces into a lightly greased 9x13 pan. Drizzle with remaining garlic butter and bake uncovered for 35-40 minutes, or until chicken is cooked through and juices run clear.

While chicken is in the oven, dissolve the cornstarch in 1 tablespoon of water in a saucepan over low heat. Add honey and mustard, mix well. Add remaining water and bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.

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