Recipe - Homemade Take-Out Chicken Fingers

Three fourths cup Plain dried bread crumbs
1 One fourth teaspoon Salt
One half teaspoon Pepper, and dried thyme
1 lg Egg
4 Skinned chicken breasts,
Boneless, cut in strips
**dipping sauce**
Three fourths cup Apricot preserves
1/3 cup Reduced fat sour cream

Recipe by: Nancy L. Dell'aria/ womens day Preparation Time: 0:20 From:
CookieTstr@aol.com

Date: Thu, 23 May 1996 17:21:59 0400

heat over to 450 F. Lightly coat a cookie sheet with nonstick cooking
spray.

In a large plastic food bag, mix bread crumbs, salt, pepper, and thyme.
Beat egg with a fork in a medium bowl. Add chicken and stir to coat.
Remove 3 strips at a time, let excess egg drip off, then place in bag with
crumb mixture. Close top and shake until chicken is well coated. Arrange
on prepared cookie sheet, repeat with remaining chicken.

Bake 10 minutes, turning once, until lightly golden and meat is opaque
throughout. Remove with tongs to a rack and let cool.

Spoon dipping sauce into small jars or containers with tight fitting lids.
Pack chicken fingers in plastic containers...Refrigerate until ready to go
, then pack in a cooler. OR....serve immediately

Posted to Master Cook Recipes List, Digest #96