Chicken Fingers With Honey Mustard Sauce

• 4 boneless skinless chicken breasts
• 1 egg
• 1/2 teaspoon crushed garlic
• 1 cup finely grated parmesan cheese
• 1 cup panko breadcrumbs or 1 cup fresh breadcrumb
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• pepper
• 1/2 teaspoon paprika
• 1/4 cup butter, melted
• Honey-Mustard Sauce
• 1/3 cup light mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon liquid honey

1. In small bowl, stir together mayonnaise, Dijon and honey.Cover and refrigerate up to 3 days.
2. Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2-inch thick.
3. Cut lengthwise on diagonal into 4 x 1-1/2-inch strips.
4. In bowl, whisk eggs and garlic.
5. I used Egg Creations to replace the eggs.
6. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
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.
8. Arrange on greased baking sheets; drizzle with butter.
9. Bake in 425u0b0F oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.

chicken breasts, egg, garlic, parmesan cheese, breadcrumbs, oregano, salt, pepper, paprika, butter, honey, light mayonnaise, mustard, liquid honey

Taken from www.food.com/recipe/chicken-fingers-with-honey-mustard-sauce-208892 (may not work)