Spicy Chicken Fingers
Source: Canadian Living - Best Light Cooking
Makes four servings

1 pound boneless, skinless chicken breasts
1 tbsp. EACH: butter and vegetable oil
1/2 cup dry bread crumbs
1 tsp. EACH: paprika, dried thyme and dry mustard
1/2 tsp. EACH: salt and pepper
1/4 tsp. cayenne pepper
1/4 cup milk

Cut chicken into strips about 1 inch wide and 3/4 inch thick.

On rimmed baking sheet, melt butter and oil in 375F oven, tilting pan to coat evenly.

In shallow dish, combine bread crumbs, paprika, thyme, mustard, salt, pepper and cayenne. Pour milk into separate shallow dish.

Dip chicken into crumb mixture, then into milk and again into crumbs. Arrange on prepared baking sheet, turning to coat in butter mixture.

Bake for about 15 minutes, turning once, or until no longer pink inside.