I haven't been posting any recipes lately. Never fear, we've been eating (probably more than we should). Today I dug out my Cooking Light cookbook and made a recipe from it for dinner. I was pleasantly surprised with how it turned out, though next time we'll try a different dipping sauce. The next time we have it we may be able to eat it on a new dining table! We found a table through a consignment shop and hope to have it at the house in a week or two.
Sesame Chicken Fingers
Dipping Sauce
1/3 cup stone-ground mustard
1/3 cup honey
2 tablespoons lime juice
Chicken
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb skinned, boned chicken breast - cut into strips
1/2 cup sesame seeds, toasted
1/2 cup dry breadcrumbs
2 large egg whites, lightly beaten
Cooking spray
Preheat oven to 350 degrees.
Combine first 3 ingredients in a shallow bowl.
Sprinkle salt and pepper over chicken.
Combine sesame seeds and breadcrumbs in a shallow dish. Dip chicken in eggwhites and dredge in seeds/breadcrumbs mixture.
Spray baking sheet with cooking spray.
Arrange chicken in a single layer on a baking sheet.
Bake at 350 for 15 minutes, turning once.
Serve with dipping sauce.
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