Ham Wrapped Chicken Fingers With Apricot Mustard Dipping Sauce Recipes

HAM-WRAPPED CHICKEN FINGERS WITH APRICOT-MUSTARD DIPPING SAUCE

Ham-Wrapped Chicken Fingers with Apricot-Mustard Dipping Sauce image

A covering of ham gives our crispy oven-baked chicken fingers a tasty twist; serve with apricot-mustard dipping sauce.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 12

Number Of Ingredients 10

Ingredients

2 1/2 tablespoons unsalted butter, melted, plus more for baking sheet
12 chicken tenderloins, tendons removed
Salt and freshly ground pepper
6 thin slices of Black Forest or other cured ham, halved diagonally
1 cup plain breadcrumbs
1/4 cup finely grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs, lightly beaten with 2 teaspoons water
1/4 cup apricot jam
2 tablespoons Dijon mustard

Steps:

Preheat oven to 375 degrees. Butter a large, rimmed baking sheet, and set aside. Season chicken with salt and pepper. Wrap each piece in 1 ham slice.
Stir together breadcrumbs, melted butter, and cheese in a wide shallow bowl. Put the flour and egg mixture in separate bowls. Dredge chicken pieces in flour, then dip in egg mixture and breadcrumb mixture, pressing to coat completely.
Transfer coated chicken to prepared baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes.
Meanwhile, melt jam with 1 tablespoon water in a small saucepan over medium-low heat. Stir in mustard; cook until just heated through. Cover to keep warm.
Let chicken fingers cool slightly. Serve with dipping sauce.

APRICOT MUSTARD DIPPING SAUCE

Apricot Mustard Dipping Sauce image

Make and share this Apricot Mustard Dipping Sauce recipe from Food.com.

Provided by kelly in TO

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1/4 cup apricot preserves
1/4 cup water
1 tablespoon Dijon mustard

Steps:

In a small bowl, stir together preserves, water and mustard.

Nutrition Facts : Calories 50.9, Fat 0.2, Sodium 50.3, Carbohydrate 13.2, Fiber 0.2, Sugar 7.5, Protein 0.3

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