nd parsley. Set aside. Dip chicken strips in sweet chili sauce
Preheat oven to 400 degrees farenheit.
Brush baking sheet with oil.
Cut each chicken breast into 4 or 5 strips.
Place yogurt, ketchup, mustard, Worcestershire and pepper in bowl and combine well. Add chicken pieces and coat well.
Place cornflake crumbs on large plate. One at a time, roll chicken fingers in crumbs and pat inches.
Place chicken in single layer on baking sheet and bake for 15 minutes. Turn and bake for 10 to 12 minutes longer, or until crisp and cooked through.
n another shallow dish. Cut chicken breasts into about 3-inch
Chicken Fingers: Cut each breast half into 4 strips.
Combine chicken strips, milk, and next 3 ingedients in a heavy duty zip-top bag; seal and chill 4 hours.
Remove chicken, discarding marinade; dredge in flour.
Pour oil to a depth of 2 inches in a large Dutch oven; when hot, fry chicken, in batches, 5-6 minutes or until golden.
Drain on paper towels.
Serve with Come Back Sauce.
Come Back Sauce: Stir together all ingredients in a bowl; cover and chill at least 1 hour.
auce aside,.
Make the chicken fingers: In a medium bowl, toss
230 degrees C).
Place chicken breasts between 2 sheets of
Slice the chicken breasts into about 3/4-
Preheat oven to 450\u00b0F. Line baking sheet with foil. Spray with no stick cooking spray. Mix Seasoning Mix, cornmeal and flour in shallow dish or plastic bag.
Moisten chicken with water. Coat each chicken finger with seasoning mixture. Place chicken fingers, 1-inch apart, on prepared baking sheet. Spray chicken lightly with no stick cooking spray.
Bake 15 minutes on until chicken is cooked through.
Cut each chicken breast half on the diagonal
Chicken:.
In a bowl mix
ombine.
Place a few chicken strips in flour mixture; close
Cut chicken into 1 inch strips, or\"fingers\" about 3 inches in length
Melt butter in large skillet.
Add chicken fingers and brown about 5 to 8 minutes.
Remove chicken fingers from pan; keep warm. Dissolve bouillon cube in water.
Stir bouillon and wine in skillet; blend with drippings.
Cook until liquid is reduced by half.
Place chicken fingers on a heat-proof platter; pour sauce over chicken fingers.
Sprinkle with grated cheese.
Heat under broiler until cheese browns, about 3 to 5 minutes.
Garnish with chopped parsley.
Mix milk and egg whites.
Mix dry ingredients together.
Dip chicken in milk-egg mixture, then in the crumb mixture.
Line baking sheet with foil; coat foil with cooking spray.
Place chicken tenders on baking sheet and bake at 400\u00b0 for 15 to 18 minutes.
Serve with honey or hot mustard.
egetable cooking spray.
For chicken fingers, in a shallow dish, combine
mix well.
Coat the chicken strips with the flour mixture
hutney is cooking cut chicken breasts into fingers, 4-5 per breast
engthwise into strips (chicken fillets can be left as
eparate bowls.
Toss 1 chicken thigh in flour to lightly
lass or plastic bowl, combine chicken breast and buttermilk.
Cover