Homemade Take-Out Chicken Fingers

• 3/4 c. plain dried bread crumbs
• 1 1/4 tsp. salt
• 1/2 tsp. Pepper
• 1/2 tsp. dried thyme
• 1 large egg
• 20 chicken tenderloins (tenders)
• 3/4 c. apricot preserves
• 13 c. reduced-fat sour cream

1. Heat oven to 450F.
2. Lightly coat a cookie sheet with nonstick cooking spray.
3. In a large plastic food bag mix bread crumbs, salt, pepper and thyme.
4. Beat egg with a fork in a medium bowl.
5. Add chicken and stir to coat.
6. Remove 3 strips at a time, let excess egg drip off, then place in bag with crumb mixture.
7. Close top and shake until chicken is well coated.
8. Arrange on prepared cookie sheet.
9. Repeat with remaining chicken.
10. Bake 10 minutes, turning once, until lightly golden and meat is opaque throughout.
11. Remove with tongs to a rack and let cool.
12. Dipping Sauce: Mix apricot preserves reduced-fat sour cream.
13. Spoon Dipping Sauce into small jars or containers with tight-fitting lids.
14. Pack chicken fingers in plastic containers.
15. Refrigerate until ready to go, then pack in a cooler.

bread crumbs, salt, pepper, thyme, egg, chicken, apricot preserves, sour cream

Taken from www.delish.com/recipefinder/homemade-take-out-chicken-fingers-recipe-120252 (may not work)