Chicken Fingers with Honey Mustard Dipping Sauce

Preheat oven to 450 °F (230 °C). Line a baking sheet with foil; Butter or spray foil.

In glass measuring cup, whisk together milk, honey, mustard, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Pour 1/3 cup (80 mL) of mixture into a shallow dish for breading; set aside. Whisk mayonnaise into remaining milk mixture; gradually whisk in vinegar. Let dip stand to thicken while preparing chicken fingers (at least 10 min).

Meanwhile, in another shallow dish, combine cereal with 1/4 tsp (1 mL) salt and a pinch of pepper. Cut chicken breasts into about 3-inch (7.5 cm) by 1/2-inch (1 cm) strips. Dip each chicken strip first into milk mixture in shallow dish then into crumbs, pressing to coat. Place on prepared baking sheet. Discard any excess Milk mixture from breading and excess crumbs.

Bake for about 15 min or until golden brown and chicken is no longer pink inside. Serve with dip. (Any extra dipping sauce can be refrigerated for up to 1 week.)

Cooking Tip:
Freeze unbaked chicken fingers on parchment or waxed paper-lined baking sheet until firm. Transfer to an airtight container and freeze for up to 2 months. Bake as directed (without thawing), increasing time to 18 to 20 min.

For the Adventurous: Instead of honey and mustard, substitute 2 tbsp (30 mL) chipotle barbecue sauce and 2 tbsp (30 mL) raspberry jam.

Healthy Eating Tip:
Compared with some purchased varieties, these fingers have almost 50 % less fat per serving. Team them up with fresh cut veggies, either as a meal or a healthy appetizer.