October 4, 2008

Oven Chicken Fingers

1 cup. italian bread crumbs
2 Tbs. grated parmesan cheese
1 garlic clove, minced
1/4 c. vegetable or oil oil
4 large chicken breasts

In a plastic bag mix crumbs and cheese, set aside. In a small bowl combine oil and garlic. Cut chicken into 1 inch wide strips, dip chicken in oil, then coat with crumb mixture. Place on a greased baking sheet. Bake 375 25-30 until no longer pink. Cook longer if you like them crispy. Serve with honey mustard or BBQ sauce.

Honey mustard sauce:
2 Tbs. cornstarch
1 c. water, divided
1/2 c. honey
1/4 c. prepared mustard

Dissolve cornstarch in 1 Tbs. water in saucepan. Add honey, mustard, and remaining water bring to a boil over medium heat. Boil 1 minute stirring constantly.