Oven Chicken Fingers

Ingredients

• 1 cup Italian bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 garlic clove, minced
• 1/4 cup vegetable oil
• 6 boneless skinless chicken breast halves (5 ounces each)
• CRANBERRY ORANGE SAUCE:
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/2 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 1/4 cup water
• HONEY MUSTARD SAUCE:
• 2 tablespoons cornstarch
• 1 cup water, divided
• 1/2 cup honey
• 1/4 cup prepared mustard

Directions

1. Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten 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 until golden brown, 20-25 minutes.
2. Meanwhile, for cranberry sauce, combine 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 berries while stirring.
3. 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.