Oven Chicken Fingers

• 1 cup Italian bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 garlic clove, minced
• 1/4 cup vegetable oil
• 6 boneless skinless chicken breast halves
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/2 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 1/4 cup water
• 2 tablespoons cornstarch
• 1 cup water, divided
• 1/2 cup honey
• 1/4 cup prepared mustard

1. In a plastic bag, mix bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten the chicken to 1/2-in. thickness; cut into 1-in.-wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased
2. . Bake at 350u0b0 for 20 minutes or until golden brown. Meanwhile, combine the sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing the berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.

italian bread crumbs, parmesan cheese, garlic, vegetable oil, chicken, sugar, cornstarch, cranberries, orange juice, water, cornstarch, water, honey, prepared mustard

Taken from www.tasteofhome.com/recipes/oven-chicken-fingers/ (may not work)