Recipe - Oven Chicken Fingers

1 cup Italian Bread crumbs
2 tablespoon Grated Parmesan cheese
1 Clove garlic, minced
One fourth cup Vegetable oil
6 Boneless skinless chicken
breast halves

CRANBERRY ORANGE SAUCE
One fourth cup Sugar
2 teaspoon Cornstarch
One half cup Fresh or frozen cranberries
One half cup Orange juice
One fourth cup Water

HONEY MUSTARD SAUCE
2 tablespoon Cornstarch
1 cup Water, divided
One half cup Honey
One fourth cup Prepared mustard

In a plastic bag, mix bread crumbs and Parmesan cheese; set aside. In a
small bowl, combine garlic and oil. Flatten the chicken to One half in.
thickness; cut into 1inch wide strips. Dip strips in oil; coat with crumb
mixture. Place on a greased baking sheet. Bake at 350 for 20 minutes or
until golden brown. Meanwhile, combine the sugar and cornstarch in a
saucepan. Add cranberries, orange juice and water; bring to a boil over
medium heat, stirring constantly. Cook and stir 23 minutes more, crushing
berries while stirring. For honey mustard sauce, dissolve cornstarch in 1
tbsp water in a saucepan. Add honey, mustard and remaining water; bring to
a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with
chicken for dipping.

Recipe by: Taste Of Home February/March 1997

Posted to MCRecipe Digest V1 #456 by The Taillons
taillon@access.mountain.net on Jan 30, 1997.