Chicken Fingers with Honey Mustard Sauce


4 boneless skinless chicken breasts
2 eggs
1/2 teaspoon crushed garlic
1 cup finely grated parmesan cheese
1 cup panko breadcrumbs or 1 cup fresh breadcrumb
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 cup butter, melted
Honey-Mustard Sauce
1/3 cup light mayonnaise
2 tablespoons Dijon mustard
1 tablespoon liquid honey

1 In small bowl, stir together mayonnaise, Dijon and honey.Cover and refrigerate up to 3 days.
2 Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2-inch thick.
3 Cut lengthwise on diagonal into 4 x 1-1/2-inch strips.
4 In bowl, whisk eggs and garlic.
5 I used Egg Creations to replace the eggs.
6 In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
7 One at a time, dip chicken strips into eggs, letting excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere.
8 Arrange on greased baking sheets; drizzle with butter.
9 Bake in 425F oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.”