Panko-Crusted Chicken Fingers
Honey-Glazed Carrots and Steamed Green Beans
Ingredients
- ½ lb boneless, skinless chicken breasts, cut into 1-inch thick strips
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 large egg
- 1 Tbsp water
- ½ cup whole wheat panko breadcrumbs
- ¼ cup natural apricot preserves
- 1 Tbsp grainy Dijon mustard
- ⅛ tsp paprika
Instructions
- Preheat oven to 400°F. Place a rimmed baking sheet in oven while preheating.
- Meanwhile, sprinkle chicken with salt and pepper. Whisk together egg and water.
- Dip chicken in egg mixture, and dredge in panko, pressing gently to coat. Carefully arrange chicken on hot baking sheet. Bake 12 to 14 minutes or until chicken is done.
- Combine preserves, mustard, and paprika; serve with chicken.
Side Dish Ingredients
- ½ lb carrots, cut into 1-inch pieces
- 1½ tsp honey
- 1½ tsp olive oil, divided
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- ½ lb green beans, ends trimmed
Side Dish Instructions
- Bring carrots and water to cover to a boil in a saucepan. Cover and cook 15 minutes or until tender; drain. Stir in honey, 1 tsp oil, and ⅛ tsp each salt and pepper.
- Meanwhile, steam green beans in a steamer basket over simmering water 6 minutes or until crisp-tender.
- Transfer beans to a bowl; stir in ½ tsp oil and ⅛ tsp each salt and pepper.
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