Jamaican Chicken Fingers with Mustard-Orange Sauce
Mangoes make a delicious accompaniment to these chicken fingers, but if they’re not in season, use fresh or canned pineapple or orange sections.
Course: Main Dish, Video Recipes
- 1 lb chicken breast (boneless, skinless and halved)
- 2 egg white slightly beaten
- 1 tbsp water
- 4 cups corn flakes (crushed to 2 cups)
- 2 tsp Vegetable oil
- 1 tsp jerk seasoning
- 1/3 cup honey-mustard salad dressing
- 1 tbsp orange juice
- 2 mangos pitted, pealed and sliced
Lengthwise cut chicken pieces into 3/4-inch-wide strips. Set aside.
In shallow dish whisk together egg whites and water. On piece of wax paper toss together cereal, oil and jerk seasoning.
Dip chicken in egg white mixture. Roll in cereal mixture, gently pressing cereal mixture onto all sides. Place in single layer on baking sheet lined with foil and coated with cooking spray. Bake at 450° F for 11 to 13 minutes or until tender and no longer pink.
Meanwhile, in small bowl stir together salad dressing and orange juice. Serve as dipping sauce.