Cookbook:Jamaican Chicken Fingers with Honey-Mustard Sauce


 * Jamaican Cuisine | Chicken entree

Ingredients

 * 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

Procedure

 * 1) Preheat oven to 450°F.
 * 2) Trim fat from chicken.
 * 3) Cut chicken lengthwise into ¾ inch-wide strips.
 * 4) In shallow dish whisk together egg whites and honey.
 * 5) In another shallow dish combine cereal and jerk seasoning.
 * 6) Dip chicken pieces in egg mixture and then roll dipped pieces in cereal mixture.
 * 7) Place the cereal-coated pieces in a single layer on an ungreased baking sheet.
 * 8) Bake at 450°F for 11–13 minutes or until tender and no longer pink.
 * 9) While baking, in small bowl stir together salad dressing and lime peel.
 * 10) Serve chicken and mango slices with salad dressing mixture.

Notes, tips, and variations

 * 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