Herb Baked Chicken Fingers

• 1 12 teaspoons chicken bouillon granules
• 12 teaspoon dry mustard
• 12 cup boiling water
• 1 garlic clove, minced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried oregano
• 12 teaspoon paprika
• 2 -3 dashes hot sauce
• 2 lbs chicken breasts, boneless, skinless, cut into 30 strips
• additional paprika (optional)

1. Dissolve chicken bouillon granules and dry mustard in boiling water; add garlic and next 4 ingredients, and stir well.
2. Place chicken strips in a 1 1/2 quart casserole.
3. Pour herb mixture over chicken.
4. Bake, uncovered, at 350 degrees for 30-35 minutes or until chicken is tender; drain.
5. Sprinkle with additional paprika, if desired.

chicken bouillon granules, mustard, boiling water, garlic, worcestershire sauce, oregano, paprika, hot sauce, chicken breasts, additional paprika

Taken from www.food.com/recipe/herb-baked-chicken-fingers-360367 (may not work)