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Print this Recipe    Chicken Fingers

SPICY CHICKEN FINGERS

1 pound boneless, skinless chicken breasts
1 tablespoon butter
1 tablespoon vegetable oil
1/2 cup dry bread crumbs
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dry mustard
salt
pepper
1/4 teaspoon cayenne pepper
1/4 cup milk

Cut chicken into strips about 1 inch wide and 3/4 inch thick. On
rimmed baking sheet, melt butter and oil in 375F oven, tilting pan
to coat evenly. In shallow dish, combine bread crumbs, paprika,
thyme, mustard, salt, pepper and cayenne. Pour milk into separate
shallow dish. Dip chicken into crumb mixture, then into milk and
again into crumbs. Arrange on prepared baking sheet, turning to
coat in butter mixture. Bake for about 15 minutes, turning once,
or until no longer pink inside.

Makes four servings.

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