Another year ready to move on out and off to a new start…I look forward to 2012!

New Year’s Eve is all about appetizers and cocktails. So, here’s an appetizer that is sure to please your guests. And, of course, the dips are an essential component. I love the combination of chicken with honey mustard sauce.

I’ve also included a Srirachi Dipping Sauce recipe for those that like a little spice. Srirachi has been my new ‘ingredient’ in the kitchen in the last year. In December 2009, Bon Appétit magazine named Sriracha sauce Ingredient of the Year for 2010.

COCONUT PANKO CHICKEN FINGERS

with HONEY MUSTARD SAUCE

Recipe from Savoring the Thyme: Crunchy Baked Honey Mustard Panko Chicken Fingers

Adapted by Carmen Ortiz of Baking is my Zen

INGREDIENTS:

Honey Mustard Sauce

(Make 2 Batches- One for Marinating and One for Dipping)

1/2 cup honey
1/2 cup yellow mustard
2 tablespoon orange juice
1 large clove garlic, minced

Pinch salt

Baked Panko Chicken Fingers

2-3 lbs chicken tenderloins or chicken breast cut into strips
Vegetable oil cooking spray

1/2 cup all-purpose flour
Pinch salt

Pinch black pepper

Pinch garlic powder

3 large eggs
pinch salt

2 cups Panko bread crumbs

1 cup sweetened shredded coconut
1 teaspoon salt

DIRECTIONS:

Honey Mustard DIPPING Sauce:

· Combine the honey, mustard, orange juice, salt and garlic in a bowl.

· Whisk until combined.

· Set aside.

Honey Mustard MARINADE:

· Combine the honey, mustard, orange juice, salt and garlic in a bowl.

· Whisk until combined.

· Pour sauce over chicken.

· Marinate 30 minutes.

PREP WORK:

· Preheat oven to 450 degrees Fahrenheit.

· Place cooling rack on aluminum foil lined baking sheet. (OR, spray aluminum foil lined baking sheet with non-stick cooking spray).

· Have 3 shallow bowls ready for breading.

BREADING CHICKEN TENDERS: TIP: Remember the FEB method-Flour, Egg, Breading

· Bowl 1- add flour and spices. Mix.

· Bowl 2-Add eggs and salt. Beat lightly with fork.

· Bowl 3- Add panko, coconut and salt. Mix.

· Place chicken in flour, shake off excess flour.

· Dip chicken in egg. Drip off excess.

· Roll chicken in coconut panko mixture. Press mixture lightly into chicken.

· Place breaded chicken tenders on foil-lined baking sheet that has been sprayed with non-stick cooking spray. (Or place chicken on oil sprayed cooling rack).

· BAKE chicken for 18-20 minutes depending on thickness of the tenders.

Enjoy Coconut Panko Chicken Fingers with Honey Mustard Sauce.

RECIPE PHOTO TUTORIAL

BY CARMEN ORTIZ OF BAKING IS MY ZEN

COCONUT PANKO CHICKEN FINGERS

with HONEY MUSTARD SAUCE

Recipe from Savoring the Thyme: Crunchy Baked Honey Mustard Panko Chicken Fingers

Adapted by Carmen Ortiz of Baking is my Zen

DIRECTIONS:

Honey Mustard DIPPING Sauce:

Combine the honey, mustard, orange juice, salt and garlic in a bowl.

Whisk until combined.

Set aside.

Honey Mustard MARINADE:

Combine the honey, mustard, orange juice, salt and garlic in a bowl.

Whisk until combined.

Pour sauce over chicken.

Marinate 30 minutes.

PREP WORK:

Preheat oven to 450 degrees Fahrenheit.

Place cooling rack on aluminum foil lined baking sheet.

(OR, spray aluminum foil lined baking sheet with non-stick cooking spray).

Have 3 shallow bowls ready for breading.

BREADING CHICKEN TENDERS:

TIP: Remember the FEB method-Flour, Egg, Breading

Bowl 1- add flour and spices. Mix.

Bowl 2-Add eggs and salt. Beat lightly with fork.

Bowl 3- Add panko, coconut and salt. Mix.

Place chicken in flour, shake off excess flour.

Dip chicken in egg. Drip off excess.

Roll chicken in coconut panko mixture. Press mixture lightly into chicken.

BAKE:

Place breaded chicken tenders on foil-lined baking sheet that has been sprayed with non-stick cooking spray. (or place chicken on oil sprayed cooling rack).

Bake chicken for 18-20 minutes depending on thickness of the tenders.