Chicken Fingers With Honey Mustard Sauce

Step 1

In small bowl, stir together mayonnaise, Dijon and honey.Cover and refrigerate up to 3 days.

Step 2

Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2-inch thick.

Step 3

Cut lengthwise on diagonal into 4 x 1-1/2-inch strips.

Step 4

In bowl, whisk eggs and garlic.

Step 5

I used Egg Creations to replace the eggs.

Step 6

In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.

Step 7

One at a time, dip chicken strips into eggs, letting excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere.

Step 8

Arrange on greased baking sheets; drizzle with butter.

Step 9

Bake in 425°F oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.