Title: Oven Chicken Fingers
Categories: Not, Sent
Yield: 6 Servings

1 c Italian Bread crumbs
2 tb Grated Parmesan cheese
1 Clove garlic, minced
1/4 c Vegetable oil
6 Boneless skinless chicken
-breast halves

---------------------------CRANBERRY ORANGE SAUCE---------------------------
1/4 c Sugar
2 ts Cornstarch
1/2 c Fresh or frozen cranberries
1/2 c Orange juice
1/4 c Water

----------------------------HONEY MUSTARD SAUCE----------------------------
2 tb Cornstarch
1 c Water, divided
1/2 c Honey
1/4 c Prepared mustard

In a plastic bag, mix bread crumbs and Parmesan cheese; set aside. In a
small bowl, combine garlic and oil. Flatten the chicken to 1/2 in.
thickness; cut into 1-inch wide strips. Dip strips in oil; coat with crumb
mixture. Place on a greased baking sheet. Bake at 350 for 20 minutes or
until golden brown. Meanwhile, combine the sugar and cornstarch in a
saucepan. Add cranberries, orange juice and water; bring to a boil over
medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing
berries while stirring. For honey mustard sauce, dissolve cornstarch in 1
tbsp water in a saucepan. Add honey, mustard and remaining water; bring to
a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with
chicken for dipping.

Recipe by: Taste Of Home - February/March 1997

Posted to MC-Recipe Digest V1 #456 by The Taillons
on Jan 30, 1997.