Chicken Cubes and Fingers with Dips
From: Margot, Loretteville, Quebec, Canada
Comments: For more chicken, simply multiply the recipe.
Servings: One [1] skinned and boned chicken breast yields 6 chicken cubes or 5 chicken fingers.
IngredientsPreparation
  • 1 chicken breast, skinned and boned
  • Hot and spicy breadcrumbs
Dijon Mustard Dip
  • 1/4 cup [60 mL] mayonnaise
  • 2 tablespoons [30 mL] Dijon mustard
  • 1/4 teaspoon [1 mL] sugar
Peach-Honey Dip
  • 1 teaspoon [5 mL] honey
  • 1 teaspoon [5 mL] vinegar
  • 1/2 cup [125 mL] peach jam
  • For chicken cubes, cut chicken into 1-inch [2.5-cm] cubes.
  • For chicken fingers, cut chicken into 1/2-inch x 3-inch [1.3-cm x 7.6-cm] pieces.
  • Coat chicken cubes or fingers with breadcrumbs.
  • Bake in a preheated 400°F [200°C] oven, for 10 minutes.
  • Serve, along with Dijon mustard and peach-honey dips.
Dijon Mustard Dip
  • Mix together mayonnaise, Dijon mustard and sugar.
Peach-Honey Dip
  • Heat together honey, vinegar and peach jam over low heat; stir to blend.