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1
HONEY MUSTARD SAUCE: In small bowl, stir together mayonnaise, mustard and honey.
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2
(Make-ahead: Cover and refrigerate for up to 3 days.)
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3
Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2 inch thick.
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4
Cut lengthwise on diagonal into 4 x 1 1/2 inch strips.
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5
In bowl, whisk eggs.
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6
In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
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7
One at a time, dip chicken strips into eggs, letting any excess drip back into bowl.
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8
Coat generously with cheese mixture, pressing to adhere.
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9
Refrigerate, layered between waxed paper, in airtight container for up to 24 hours or freeze for up to 2 weeks.
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10
Bake from frozen.
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11
Arrange on greased baking sheets; drizzle with butter.
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12
Bake in 425 F. oven until golden, crispy and no longer pink inside, about 20 minutes.
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13
Serve with dipping sauce.
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14
TONIGHTS DINNER: Follow first 3 paragraphs.
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15
Bake as directed in last paragraph, decreasing baking time to 15 minutes.
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16
TIP: Fresh bread crumbs give an almost as crispy coating.
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17
To make them, whiz a slice or two of crusty bread in the food processor.
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18
Make extra and store in the freezer for another round of chicken fingers.
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19
Make It Tonight Canadian Living.
