Homemade Chicken Fingers
with Honey-Mustard Dipping Sauce
Cooking time
45 minutes
Servings
4
Calories
440 /serving
Wonderfully crispy pan-fried chicken fingers get a golden coating from panko, with an irresistibly classic honey-mustard sauce for dipping. This kids menu treat is balanced with fresh veg: a salad of cuke, tomatoes and Parmesan shavings, tossed in a lemony yogurt dressing.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 1 Cucumber
- 1 Lemon
- 2 Tomatoes
- 1 Head of curly leaf lettuce
- 120g Panko
- 14g Honey
- 30ml Whole-grain mustard
- 25g Shaved Parmesan (contains rennet)
- 100g Greek yogurt
- 7g Sweet & Savoury Hickory spices (spices, brown sugar, vinegar powder, onion, garlic, cellulose, smoky flavour)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Whisk
Olive oil
Total Fat
10 g
Saturated Fat
3 g
Sodium
510 mg
Total Carb
36 g
Sugars
8 g
Protein
48 g
Fibre
4 g
Preparation
Mise en place
- Juice the lemon.
- Roughly chop the lettuce.
- Medium-dice the tomatoes and cucumber.
- In a small bowl, combine the honey and mustard.
Prepare the chicken & yogurt mixture
- Pat the chicken dry and thinly slice into strips; season with the spices and S&P.
- In a large bowl, whisk ½ the yogurt, ¼ cup water and S&P.
Bread the chicken
- Place the panko in a shallow bowl; season with S&P.
- Working one at a time, coat the chicken in the yogurt mixture (letting any excess drip off), then in the panko (pressing to adhere).
Cook the chicken
- In a large pan (non-stick if possible), heat a thin layer of oil on medium-high.
- Working in batches, add the chicken* and cook, 3 to 4 min. per side, until golden brown and cooked through (add more oil as needed to keep a thin layer at the bottom of the pan).
- Transfer to a paper towel-lined plate; season with S&P.
Make the salad & serve
- In a second small bowl, make the dressing by whisking the lemon juice, remaining yogurt, a drizzle of olive oil and S&P.
- In a large bowl, combine the lettuce, tomatoes, cucumber, dressing, cheese and S&P.
- Divide the chicken and salad between your plates.
- Serve the honey mustard on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
