Recipe - Mayas Chicken Fingers With Two Dips

4 Boneless skinless chicken
breast halves, (about 4 oz
each)
2 lg Eggs, lightly beaten
2 tablespoon Low fat milk
Salt and freshly ground
pepper, to taste
Salsa Dip
1 cup Lowfat sour cream*
3 tablespoon Mild salsa, (up to 5)
1 tablespoon Lime juice, optional
Barbecue Dip
One half cup Catsup
2 tablespoon Honey or maple syrup
One half teaspoon Ground cinnamon
1 pn Nutmeg
1 ds Tabasco sauce, optional

*or plain yogurt.

Preheat oven to 400°F. Cut the chicken into thin, fingersize strips. In a
small bowl, bet the eggs, milk, salt and pepper. Add the chicken strips and
let them soak for about 5 minutes. Place the bread crumbs on a plate.
Lightly dredge the chicken in the bread crumbs. Place the chicken strips on
an ungreased baking sheet and bake for 8 minutes, until golden brown.
Remove from the oven and flip over. Bake another 8 minutes, until golden
brown on this side as well. (If you have cut them very thin, you may need
to cook for only 12 to 14 minutes total.) Serve hot or at room temperature.
To make salsa dip: In a small bowl, mix the sour cream or yogurt with the
salsa and lime juice if needed. To make barbecue dip: In a small bowl, mix
the catsup, honey, cinnamon, nutmeg and Tabasco if needed. Serve cold or at
room temperature.

NOTES : Why buy chicken nuggets at a fatsfood (sic) restaurant when these
chicken fingers are better and fun to make? Reprinted in the Sacramento
Bee, 7/2/97
Recipe by: The Parenting Cookbook by Kathy Gunst Posted to MCRecipe Digest
V1 #660 by Leon & Miriam Posvolsky posvolsk@centroin.com.br on Jul 08,
1997