Jamaican Chicken Fingers with Honey-Mustard Sauce
Total Time
15 minutes
Servings
4
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
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.
11–13 minutes
While baking, in small bowl stir together salad dressing and lime peel.
Serve chicken and mango slices with salad dressing mixture.
- •This recipe can also be served as an appetizer; it will make 12 servings.
- •Jerk seasoning can be bought ready-made or you can follow the recipe for Jamaican jerk spice