Chicken Fingers & Dipping Sauce

This is a much healthier version of chicken fingers you get in a restaurant. Quick and simple to make. The coating has a nice zip to it and the dipping sauce is really good! We usually have them with salad.

Baked Chicken Fingers & Plum Sauce (or Buffalo Sauce)

Chicken Fingers
2/3 cup bread crumbs
3 Tbsp cornmeal
3 Tbsp grated Parmesan cheese
1 tsp dried vasil
1 tsp dried oregano
3/4 tsp garlic powder
1/2 tsp thyme
1/2 tsp onion powder
1/4 tsp cayenne pepper
4 large chicken breasts (boneless, skinless)
1 egg white

Preheat oven to 450 F. Combine all dry ingredients in a bowl. Cut chicken breasts into strips and place in separate bowl. Beat egg with a fork and pour over chicken. Toss to coat chicken with egg. Roll each chicken strip in crumb mixture and coat well. Place on a greased baking sheet and bake for 15-20 minutes until chicken is no longer pink inside.

Dipping Sauce:
3/4 plum sauce (use store-bought plum sauce, apricot jam, yellow plum jam, or peach jam)
2 Tbsp white vinegar
1 1/2 tsp mustard
Combine jam, vinegar, and mustard in a small saucepan. Cook over medium heat until bubbly. Serves 4.

**UPDATE** Just tried this EASY Buffalo Chicken sauce for the chicken fingers and my husband absolutely loved it.
Here it is:

1/2 Cup Franks Red Hot Sauce
5 Tbsp butter

Add butter and hot sauce to saucepan. Stir until butter melts but do not allow to boil. After the chicken fingers have been cooked, toss them in the hot sauce and serve with ranch or blue cheese dressing. So spicy and good!