Chicken Fingers With Orange Sauce

• 2 oranges, zest of, finely grated
• 34 cup orange juice
• 14 cup fresh lemon juice
• 2 garlic cloves, crushed
• 34 teaspoon dry mustard
• 12 teaspoon salt
• 14 teaspoon ground ginger
• 14 teaspoon ground nutmeg
• 2 whole boneless skinless chicken breasts or 1 34 lbs whole boneless skinless chicken breasts
• 12 cup plain breadcrumbs
• 1 tablespoon unsalted butter
• 12 teaspoon fresh ground pepper
• 1 tablespoon cornstarch
• 14 cup honey
• vegetable oil cooking spray

1. (A) In a large nonreactive dish, combine orange zest, both juices, garlic, dry mustard, 1/4 teaspoon salt, ginger, and nutmeg.
2. Add chicken; cover, and refrigerate 1 hour.
3. (B) Preheat oven to 400 degrees.
4. In a food processor, pulse breadcrumbs, butter, remaining 1/4 teaspoon salt, and pepper until fine crumbs.
5. Transfer to a shallow bowl.
6. Remove chicken from marinade, letting excess drip off; dredge in breadcrumb coating.
7. Place on a lightly oiled baking sheet; bake until crisp and brown, 12 to 14 minutes.
8. (C) Meanwhile, strain marinade into a small saucepan.
9. Measure out 2 tablespoons; mix with cornstarch in a small bowl.
10. Bring marinade in pan to a boil.
11. Drizzle in cornstarch mixture, whisking constantly; boil, stirring, 1 minute more.
12. Let cool slightly; stir in honey.
13. Serve with chicken fingers.

oranges, orange juice, lemon juice, garlic, mustard, salt, ground ginger, ground nutmeg, chicken breasts, breadcrumbs, unsalted butter, ground pepper, cornstarch, honey, vegetable oil cooking spray

Taken from www.food.com/recipe/chicken-fingers-with-orange-sauce-503247 (may not work)