Breaded Herbed Chicken Fingers
Ingredients: serve 4
½ cup apricot preserves
¼ cup Dijon mustard
2 – 3 teaspoons hot sauce salt and pepper
¼ cup all purpose flour
2 large eggs
1 cup panko(Japanese style bread crumbs)
¼ cup chopped fresh parsley
¼ cup chopped fresh tarragon
1 ½ pounds chicken tenderloins
½ cup vegetable oil
- Combine the apricot jam, mustard, and hot sauce in a small bowl and season with salt and pepper.
- Spread the flour in a shallow dish. Beat the eggs in a second bowl. Spread panko and herbs in third dish. Pat dry with paper towels and season with salt and pepper chicken. Dredge each loin in flour, dip in eggs and coat with panko, pressing to adhere.
- Heat ¼ cup oil in a large nonstick skillet over medium heat until shiny. Cook half the chicken until golden, about 3 minutes per side. Transfer to paper plate striped towel. Clean the pan and repeat with remaining oil and chicken. Server chicken with apricot mustard dipping sauce.