Chicken Fingers

• 4 boneless skinless chicken breasts, cut into strips
• 2 eggs
• 2 teaspoons Dijon mustard
• 1 cup fresh breadcrumb
• salt and pepper
• vegetable oil

1. In a shallow dish, beat together the eggs and the mustard.
2. In another dish, mix the breadcrumbs, the salt and pepper.
3. Dip chicken strip into the egg mixture first, than into the breadcrumbs.
4. To keep your hands clean, use thongs when dipping into eggs to the breadcrumbs.
5. Heat oil in a non-stick skillet to high temperature, and cook strips until golden brown.
6. You can enjoy these fingers with sweet-and-sour sauce, or my favorite, a mix of half sweet-and-sour sauce and half chili sauce.

chicken breasts, eggs, mustard, fresh breadcrumb, salt, vegetable oil

Taken from www.food.com/recipe/chicken-fingers-193736 (may not work)