Ingredients Jump to Instructions ↓

  1. 1 cup Italian bread crumbs

  2. 2 tablespoons grated Parmesan cheese

  3. 1 garlic clove, minced

  4. 1/4 cup vegetable oil

  5. 6 boneless, skinless chicken breast halves CRANBERRY ORANGE SAUCE:

  6. 1/4 cup sugar

  7. 2 teaspoons cornstarch

  8. 1/2 cup fresh or frozen cranberries

  9. 1/2 cup orange juice

  10. 1/4 cup water HONEY MUSTARD SAUCE:

  11. 2 tablespoons cornstarch

  12. 1 cup water, divided

  13. 1/2 cup honey

  14. 1/4 cup prepared mustard

Instructions Jump to Ingredients ↑

  1. In a plastic bag, mix bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten the chicken to 1/2-in. thickness; cut into 1-in.-wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake at 350 degrees F for 20 minutes or until golden brown. Meanwhile, combine the sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing the berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping. ');


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