Saturday, May 19, 2007

Yummy Chicken Fingers

First, I just want to say that I'm thrilled that we started a blog to post our recipes on. Now there is one quick, easy way to find everything.

I sent this recipe around to many of you after our May Supper Club, but I thought it would be a great thing to post on our new blog (thanks Meg!). I read about the ingredients of fast food chicken nuggets in this article and it is also where I got the recipe. The article really opened my eyes. The next day was Sunday and I happened to have some chicken breasts in the fridge, so I took them over to my parents' house and made chicken fingers with the little kids that were there. They were a hit! The big kids (adults) liked them too and they were all gone in a second. I hope you like the recipe too.

Crunchy Honey Mustard Chicken Fingers

1 pound chicken tenders (I just cut up chicken breasts into strips)
1/4 cup honey, warmed
1/4 cup Dijon mustard
1 cup corn flakes, crushed (I put the cornflakes in a Ziploc bag and crushed them--no mess)

Preheat oven to 425 degrees. Lightly grease a cookie sheet. In a small bowl, mix mustard and honey together. In another bowl, place the crushed corn flakes.
In assembly line fashion, dip the chicken tender in the mustard mixture, then roll in the corn flakes and place on the cookie sheet. Bake for 15 minutes, or when cooked through. Serves 4.


Meg said...

We made these for dinner last night and the kids loved them. So did my husband!

L&H&Q said...

We made these and Q liked them. We don't buy corn flakes, so we used Kashi Go Lean cereal instead, which worked just fine. Very easy and yum, just like you said!

(BTW, Eden, I'm with you -- I'd almost die before I'd eat a chicken nugget or feed one to my child!)

Eden said...

L&H&Q--what a great idea to use Kashi Go Lean! I made these chicken fingers again last night and I decided next time I make them I need to get Barbara's Cornflakes at Good Earth. But I will try Kashi instead. We need to hook up and chat about food some time.