Ham-Wrapped Chicken Fingers With Apricot-Mustard Dipping Sauce
A covering of ham gives our crispy oven-baked chicken fingers a tasty twist; serve with apricot-mustard dipping sauce."Ham-Wrapped Chicken Fingers With Apricot-Mustard Dipping Sauce. I don't know why people haven't reviewed this. It's one of my top fave's that I've made on this website. I would definitely make this again and again. Perfectly for a small party. The sauce is great just to make it on it's own as well." - Allycat413fishie
Yield: 12 Servings Ready in 45 minutes
21 people trying soon
|2 1/2 tablespoonsunsalted butter; melted, plus more for baking sheet|
|12 chicken tenderloins; tendons removed|
|Salt and pepper|
|6 thin slices Black Forest ham or other cured ham; halved diagonally|
|1 cupplain breadcrumbs|
|1/4 cupParmesan cheese|
|1/2 cupall-purpose flour|
|2 largeEggs; lightly beaten with 2 teaspoons water|
|1/4 cupapricot jam|
|2 tablespoonsDijon mustard|
Ham-Wrapped Chicken Fingers With Apricot-Mustard Dipping Sauce Preparation
1.Preheat oven to 375 degrees. Butter a large, rimmed baking sheet, and set aside. Season chicken with salt and pepper. Wrap each piece in 1 ham slice.
2.Stir together breadcrumbs, melted butter, and cheese in a wide shallow bowl. Put the flour and egg mixture in separate bowls. Dredge chicken pieces in flour, then dip in egg mixture and breadcrumb mixture, pressing to coat completely.
3.Transfer coated chicken to prepared baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes.
4.Meanwhile, melt jam with 1 tablespoon water in a small saucepan over medium-low heat. Stir in mustard; cook until just heated through. Cover to keep warm.
5.Let chicken fingers cool slightly. Serve with dipping sauce.
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