Oven Chicken Fingers

Since I've been trying to eat healthier I haven't been cooking a lot of different or new recipes. But last night my mom made this recipe for a family in the ward and we made extra for the rest of our family. It's really good and great for kids. We didn't make the sauces for it but I'm sure they are delicious with it.

Oven Chicken Fingers

1 c. Italian bread crumbs
2 T. grated parmesan cheese
1 garlic clove, minced
1/4 c. vegetable oil
6 boneless skinless chicken breast halves

Honey Mustard Sauce
2 T. cornstarch
1 c. water, divided
1/2 c honey
1/4 c prepared mustard

Cranberry Orange Sauce
1/4 c. sugar
3 t. cornstarch
1/2 c. fresh or frozen cranberries
1/2 c orange juice
1/4 c. water


Directions:
In a plastic bag, mix bread crumbs and parmesan cheese, set aside. In a small bowl, combine garlic and oil. Flatten the chicken to 1/2 -in. thickness: cut into 1-inch wide strips. Dip strips in oil: coat with crumb mixture. Place on greased baking sheet. Bake at 350 for 20 minutes on each side or until golden brown.

Directions for sauces:
Combine the sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring contantly. Cook and stir 2-3 minutes more, crushing the berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 T. 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. Makes 6 servings.