An uncomplicated sweet orange sauce coats chicken fingers that could work as an appetizer or an entree.
INGREDIENTS (for 4 servings):
- 5 skinless, boneless chicken breasts
- 1 egg
- 2 tablespoons orange juice
- 1 tablespoon molasses
- 1 tablespoon honey
- 8 buttery round crackers, crushed
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.
Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.