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Jamaican Chicken Fingers with Honey-Mustard Sauce
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Jamaican Cuisine | Chicken entree
schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4509779
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 pound (500 g) boneless, skinless chicken breast
- 2 egg whites
- 1 tablespoon (15 ml) honey
- 3 cups (750 ml) cornflakes, crushed to make 1 ½ cups
- 1 ½ teaspoons (7.5 ml) jerk seasoning
- ½ cup (125 ml) honey-mustard salad dressing
- 1 teaspoon (5 ml) grated lime peel
- 2 mangoes, seeded, peeled, and sliced
Directions
- Preheat oven to 450°F.
- Trim fat from chicken.
- Cut chicken lengthwise into ¾ inch-wide strips.
- In shallow dish whisk together egg whites and honey.
- In another shallow dish combine cereal and jerk seasoning.
- Dip chicken pieces in egg mixture and then roll dipped pieces in cereal mixture.
- Place the cereal-coated pieces in a single layer on an ungreased baking sheet.
- Bake at 450°F for 11–13 minutes or until tender and no longer pink.
- While baking, in small bowl stir together salad dressing and lime peel.
- Serve chicken and mango slices with salad dressing mixture.
Notes
This recipe can also be served as an appetizer; it will make 12 servings.
Jerk seasoning can be bought ready-made or you can follow the recipe for Jamaican jerk spice