Jamaican Chicken Fingers with Honey-Mustard Sauce
Source and licence
"Jamaican Chicken Fingers with Honey-Mustard Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Jamaican_Chicken_Fingers_with_Honey-Mustard_Sauce, revision 4509779), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Jamaican_Chicken_Fingers_with_Honey-Mustard_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4509779
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 pound (500 g) boneless, skinless chicken breast
- 2 egg whites
- 1 tablespoon (15 ml) honey
- 3 cups (750 ml) cornflakes, crushed to make 1 ½ cups
- 1 ½ teaspoons (7.5 ml) jerk seasoning
- ½ cup (125 ml) honey-mustard salad dressing
- 1 teaspoon (5 ml) grated lime peel
- 2 mangoes, seeded, peeled, and sliced
Method
- Preheat oven to 450°F.
- Trim fat from chicken.
- Cut chicken lengthwise into ¾ inch-wide strips.
- In shallow dish whisk together egg whites and honey.
- In another shallow dish combine cereal and jerk seasoning.
- Dip chicken pieces in egg mixture and then roll dipped pieces in cereal mixture.
- Place the cereal-coated pieces in a single layer on an ungreased baking sheet.
- Bake at 450°F for 11–13 minutes or until tender and no longer pink.
- While baking, in small bowl stir together salad dressing and lime peel.
- Serve chicken and mango slices with salad dressing mixture.