CHICKEN: This recipe will go down well with children, & be a good finger-food treat to serve at parties.

CHICKEN FINGERS WITH HONEY MUSTARD DIP:



1½ lb. boneless, skinless chicken breast

1 cup milk

2 cups shredded rice or shredded wheat cereal

¼ cup honey

¼ cup Dijon mustard

½ cup mayonnaise

3 tbsp. cider vinegar

salt and pepper



Preheat oven to 450 degrees F. Line a baking pan with foil and grease the foil.

Combine milk, honey, mustard and salt and pepper to taste. Pour 1/3 cup of this mixture into a shallow dish for breading. Set aside.

To make dip: Whisk mayonnaise into remaining milk mixture and gradually whisk in vinegar. Let dip stand for at least 10 minutes to thicken.

In another shallow dish, combine cereal with ¼ tsp. salt and a pinch of pepper.

Cut chicken breasts into 3 x ½ -inch strips and season lightly with salt and pepper. Dip them first in milk mixture then into cereal mixture, pressing to coat evenly. Place on prepared baking dish.

Bake for about 15 minutes or until golden brown and chicken is no longer pink inside.

Serve with dip.