3
boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1
egg, slightly beaten
3
tablespoons butter or margarine, melted
Honey Mustard Dipping Sauce
1/4
cup honey or real maple syrup
1 1/2
tablespoons Dijon or yellow mustard
Creamy Honey Dipping Sauce
2
tablespoons honey
1/4
cup mayonnaise or sour cream
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Steps
1
Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2
Mix Bisquick mix, peanuts and salt in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3
Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
4
Meanwhile, in separate small bowls, mix Honey Mustard Dipping Sauce and Creamy Honey Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.
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