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3 boneless, skinless, Foster Farms chicken
breasts
2 eggs
¾ cup dry bread crumbs
1 Tablespoon light margarine
¼ cups honey
¼ cups Dijon mustard
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1. Preheat oven to 400 degrees.
2. In a small bowl, crack 2 eggs and whisk together.
3. In another small bowl measure the bread crumbs.
4. Cut chicken breast in half, and cut each half into 2 inch pieces.
5. Prepare the frying pan by adding 1 Tablespoon margarine and turn the pan
to medium high.
6. Dip each chicken piece into the egg mixture then into the dry bread crumbs,
then place into the fry pan.
7. After about 2 minutes, use tongs to flip them over, and cook another 2
minutes.
8. Place them immediately onto an ungreased cookie sheet and put into the
oven. Bake for 12-14 minutes until Chicken Fingers are cooked through.
9. Combine the honey and Dijon mustard in a small dipping bowl, dunk in the
Chicken Fingers and enjoy! Yum!
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