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Baked Chicken Fingers with Honey Mustard Sauce

Baked Chicken Fingers with Honey Mustard Sauce

Nutrition Facts

Serving Size: 3 pieces (187g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 390
Calories From Fat 120
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 125mg 42%
  • Sodium 390mg 16%
  • Potasium 540mg 15%
  • Total Carbohydrate 35g 12%
  • Dietary Fiber 2g 8%
  • Sugars 18g
  • Protein 31g
  • Vitamin A 2% Vitamin C 12%
  • Calcium 8% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 15% Phosphorus 35%
  • Magnesium 15% Zinc 15%

Serves 4 (3 fingers each)

This recipe uses lean chicken and Kretschmer Wheat Germ along with cheese and spices to delight the small fry at your table.

  • 2 tablespoons olive oil
  • 1/4 cup flour
  • 1/2 cup Italian style panko crumbs
  • 1/4 cup Kretschmer Original Toasted Wheat Germ
  • 1/4 cup grated parmesan
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 large egg
  • 1 pound chicken tenders or skinless, boneless breast meat, cut into 12 strips
 

Preheat oven to 400° F. Spread 2 tablespoons olive oil on a large baking pan with sides.

Add flour to medium bowl.

In another medium bowl, mix together panko, Kretschmer wheat germ, parmesan, garlic and onion powder.

Crack egg in a third medium bowl and whisk until combined.

Dip 1 piece of chicken into flour, shaking off any excess, then dip into egg and then crumb mixture, making sure to press crumbs onto chicken before placing onto prepared cookie sheet. Repeat with all of the chicken pieces.

Place in the oven and bake for 3 to 5 minutes; flip chicken pieces over and bake for another 3 to 5 minutes or until chicken is fully cooked and no longer pink inside.

Honey Mustard Dipping Sauce 
1/4 cup honey
1 tablespoon Dijon mustard

Stir ingredients together in small bowl. Serve alongside chicken fingers for dipping.