Tuesday, March 10, 2009

Chicken Fingers a la Honey Bunches of Oats


Crunchy Chicken Dippers
  • 2 eggs
  • 1 lb. boneless skinless chicken breasts, cut into 1-inch strips
  • 4 1/2 cups Honey Bunches of Oats, finely crushed (or let's face it; cornflakes or crackers are fine!)
  1. Preheat oven to 375. Beat eggs lightly in shallow dish or pie plate. Dip chicken in eggs, turning over to evenly coat both sides of each strip. Coat chicken with cereal. Place in two cookie sheets covered in cooking spray.
  2. Bake 25 minutes or until chicken is cooked through.
Makes 8 servings. From kraftfoods.com, picture too.

Apricot Dipping Sauce: 3/4 c. apricot preserves 3 T. mayo 1 1/2 T. Dijon mustard 1 T. rice vinegar. Mix well.

These are really good! No, really.They aren't sweet like you'd think. Just mildly so. We tend to have a lot of Honey Bunches of Oats because well, sometimes Albertson's has really good cereal sales. We like to dip these suckers into ranch, honey mustard, honey, the above dipping sauce...tons of options!

2 comments:

Food For the Brokenhearted said...

This sounds awesome! I'll have to try it!

foodforthebrokenhearted said...

This looks like a GREAT recipe!

I'll have to try this!