Chicken Fingers with Honey Mustard Sauce Recipe

Name: Chicken Fingers with Honey Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 2 eggs; 1 cup finely grated Parmigiano-Reggiano cheese; Parmesan cheese; 1 cup Japanese bread crumbs (panko); fresh bread crumbs; 1-1/3 tbsp. chopped fresh oregano; 2 tsp. dried; 1 tsp. salt; 1/2 tsp. each pepper and paprika; 1/4 cup butter, melted; 1/3 cup light mayonnaise; 2 tbsp. Dijon mustard; 1 tbsp. liquid honey

Servings: persons

4 boneless skinless chicken breasts
2 eggs
1 cup finely grated Parmigiano-Reggiano cheese
Parmesan cheese
1 cup Japanese bread crumbs (panko)
fresh bread crumbs
1-1/3 tbsp. chopped fresh oregano
2 tsp. dried
1 tsp. salt
1/2 tsp. each pepper and paprika
1/4 cup butter, melted
1/3 cup light mayonnaise
2 tbsp. Dijon mustard
1 tbsp. liquid honey

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

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 2 eggs, 1 cup finely grated Parmigiano-Reggiano cheese, Parmesan cheese, and more.

Yes, Chicken Fingers with Honey Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Fingers with Honey Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions