Reviews Add Rating & Review 22 Ratings 5 star values: 2 4 star values: 4 3 star values: 9 2 star values: 7 1 star values: 0
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Gallery Ham-Wrapped Chicken Fingers with Apricot-Mustard Dipping Sauce Credit: Lisa Hubbard Recipe Summary Servings: 4 Yield: Makes 12
Ingredients Ingredient Checklist 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
Gallery Ham-Wrapped Chicken Fingers with Apricot-Mustard Dipping Sauce Credit: Lisa Hubbard
Recipe Summary Servings: 4 Yield: Makes 12
Gallery
Ham-Wrapped Chicken Fingers with Apricot-Mustard Dipping Sauce Credit: Lisa Hubbard
Ham-Wrapped Chicken Fingers with Apricot-Mustard Dipping Sauce
Credit: Lisa Hubbard
Ham-Wrapped Chicken Fingers with Apricot-Mustard Dipping Sauce
Recipe Summary Servings: 4 Yield: Makes 12
Recipe Summary
Servings: 4 Yield: Makes 12
Servings: 4
Yield: Makes 12
4
Makes 12
Ingredients
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
Directions
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.
Reviews
Add Rating & Review 22 Ratings 5 star values: 2 4 star values: 4 3 star values: 9 2 star values: 7 1 star values: 0
Reviews
Add Rating & Review 22 Ratings 5 star values: 2 4 star values: 4 3 star values: 9 2 star values: 7 1 star values: 0
Add Rating & Review
22 Ratings 5 star values: 2 4 star values: 4 3 star values: 9 2 star values: 7 1 star values: 0
22 Ratings 5 star values: 2 4 star values: 4 3 star values: 9 2 star values: 7 1 star values: 0
22 Ratings 5 star values: 2 4 star values: 4 3 star values: 9 2 star values: 7 1 star values: 0
5 star values: 2 4 star values: 4 3 star values: 9 2 star values: 7 1 star values: 0
All Reviews for Ham-Wrapped Chicken Fingers with Apricot-Mustard Dipping Sauce
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Ham-Wrapped Chicken Fingers with Apricot-Mustard Dipping Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
