Chicken Fingers with Honey Mustard Sauce

These are some serious competition if your kids like the occasional chicken nuggets from either McDonald's or Burger King! This recipe comes from Sage in Ontario, Canada. She found it in a Canadian Living magazine. She is on my team for the September Aussie/NZ recipe swap.

Chicken Fingers with Honey Mustard Sauce

Sauce:
1/3 cup regular or light mayonnaise
2 TBSP Dijon or regular mustard
1 TBSP honey

Combine well in a small bowl. Cover and refrigerate until ready to eat.

4 boneless skinless chicken breasts
2 eggs
1/2 tsp crushed garlic
1 cup finely grated parmesan cheese (I use the stuff in the can )
1 cup panko or fresh breadcrumbs ( I used breadcrumbs)
1 tsp dried oregano
1/2 tsp salt
pepper to taste
1/2 tsp paprika

Cut chicken into strips not larger than 1 1/2 inches wide. I don't worry about the length too much.
Whisk egg and garlic together in a pie plate.
In a ziploc type bag combine cheese, breadcrumbs, oregano, salt, pepper and paprika. Close and shake to combine really well.
Dip chicken strips into eggs and let excess egg drip back into pie plate. Toss several chicken strips at a time in breadcrumb mixture to coat well.
Place on greased baking sheets and spray lightly with vegetable spray.
Bake at 425 degrees for about 15-20 minutes - until golden, crispy and no longer pink.
Serve with dipping sauce or BBQ sauce.

The kids absolutely loved it! I didn't think they would like the sauce either but two of them really did.