Entrees-Poultry or Seafood - Chicken Fingers with Barbecue Sauce

05-17-2007, 12:09 AM
Chicken Fingers with Barbecue Sauce

POINTS: 4 points per serving
Serving Size: 3 Chicken Strips


2 Tbsp honey mustard
2 Tbsp buttermilk
1/2 cup dried bread crumbs
1 pound uncooked boneless, skinless chicken breast, cut into 12 equal strips
6 Tbsp barbecue sauce, hickory-flavored preferred

Preheat oven to 450F. Place a large baking sheet in the oven to preheat.

In a shallow dish, whisk together mustard and buttermilk. Place bread crumbs in a separate dish. Add chicken to mustard mixture; turn to coat. Transfer chicken to bread crumbs and turn to coat.

Remove the hot baking sheet from oven and coat with cooking spray. Place chicken on baking sheet and bake 6 minutes; flip and bake until golden brown and cooked through, about 6 minutes more.

Serve chicken fingers with barbecue sauce on the side. Yields about 3 chicken fingers and 1 1/2 tablespoons of barbecue sauce per serving.