Oven Chicken Fingers Recipe

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Oven Chicken Fingers Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
  • 1 cup Italian bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 garlic clove, minced
  • ¼ cup vegetable oil
  • 6 boneless skinless chicken breast halves
  • ¼ cup sugar
  • 2 teaspoons cornstarch
  • ½ cup fresh or frozen cranberries
  • ½ cup orange juice
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 1 cup water, divided
  • ½ cup honey
  • ¼ cup prepared mustard
  1. In a plastic bag, mix bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil.
  2. Flatten the chicken to ½-in. thickness; cut into 1-in.-wide strips. Dip strips in oil; coat with crumb mixture.
  3. 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.
  4. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing the berries while stirring.
  5. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan.
  6. Add honey, mustard and remaining water; bring to a boil over medium heat.
  7. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.

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