Thursday, December 14, 2006

The calm before the Christmas baking storm

Chicken Fingers
Better Homes and Gardens New Dieter’s Cookbook Copyright 2003

12 ounces skinless, boneless chicken breasts
1 slightly beaten egg
1 tablespoon honey
1 teaspoon prepared mustard
1 cup packaged cornflake crumbs or 2 cups cornflakes, finely crushed
dash black pepper
purchased dipping sauce (optional)

1. Cut chicken into 3 x ¼-inch strips. In a shallow dish combine the egg, honey and mustard. In another shallow dish stir together the cornflake crumbs and pepper. Dip chicken strips into the egg mixture; roll in crumb mixture to coat.
2. Arrange chicken strips on an ungreased baking sheet. (I was a little nervous that they would stick so I put them on foil that I sprayed with a little bit of canola oil.) Bake in a 450 degree oven about 12 minutes or until golden and chicken is no longer pink. If desired, serve with your favorite dipping sauce.

Make 4 servings.

This was my first time using cornflakes as a coating for meat or poultry. I was really impressed with how crispy they turned out. You could easily pick these up and dip them as you could a deep-fried chicken finger. I wasn't sure about the flavor. I didn't not like it, however it was a different flavor than I'm used to on chicken, a bit sweeter (from the cornflakes and the honey) than other oven-fried chicken recipes. The pepper gave it a nice bite though. I used a chipotle barbecue sauce for dipping. I really wanted honey mustard but I didn't have any ready-made on hand and I was too lazy to make it.

Well, next week you should see all Christmas treats. I bought my supplies last night and I do have to say that there is one advantage to not being able to bake with nuts anymore - my grocery bill was quite reasonable. I'm used to spending a small fortune on baking supplies at Christmas time but my grocery bill wasn't all that much higher than usual last night. Of course, I didn't buy much else. I'll be scrounging up quick dinners next week. Also, I picked up a few things like the fruit for my fruitcake, earlier in the month.

Blast From The Past: Bobbie's Bars from September 2005. I'm not making these for Christmas but I did think about it. However, unwrapping all those damn caramels again doesn't appeal to me.

Question of the Day: What's your favorite dipping sauce?


Anonymous said...

OH, I am SO excited about Christmas baking. I have been studying for two weeks and take my last test in 2 hours. I'm probably going to have to go buy more supplies but that's okay! My favorite dipping sauce...hmmm...if I'm being bad I like comeback dressing. Usually though I LOVE using Salsa.

ThursdayNext said...

Honey Mustard, hands down. :)

Anonymous said...

just found your site. Beautiful job organizing your recipes.

I'm a barbecue sauce fan, even commercial kinds.

Sarah - The Home Cook said...

I am a sauce fiend...I love honey mustard for chicken fingers. I always dip my French fries into mayo, but recently I've dipped them in tzatziki and Russian dressing (not at the same time, of course).