Cooking Camp 2018

Chicken Fingers

            2-1/2  pounds
boneless chicken breasts, sliced

            
1/4  cup
milk

            
1/4  cup
water




                      1 Egg

            
1/4  teaspoon
salt




            
1/4  teaspoon
ground black pepper




                       ½ cup Parmesan cheese,grated

                   


1. Preheat oven to 400 degrees Fahrenheit.

2.Cut chicken breasts into 1-inch wide strips.

3.Measure and combine the milk, water, egg, salt, and pepper in a large mixing bowl.

4.Add chicken strips to milk mixture and toss together until chicken is well coated.

5.Measure and put grated Parmesan and breadcrumbs into a large plastic bag or a plate and coat each chicken strip.

6.Lightly coat a baking sheet with non-stick cooking spray. Place the chicken strips on the baking sheet about 1/2-inch apart, in a single layer, making sure not to overcrowd.

7.Spray chicken strips with cooking spray, and bake for 15-20 minutes.

Honey Mustard

1/2 cup Dijon mustard

1/2 cup honey

2 tablespoons mayonnaise

1/2 tablespoon vinegar

Salt and pepper

1. Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.