Recipe: Homemade Take-Out Chicken Fingers with Apricot Dipping Sauce

HOMEMADE TAKE-OUT CHICKEN FINGERS

FOR THE CHICKEN FINGERS:
3/4 cup plain dried bread crumbs
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 large egg
4 boneless, skinless chicken breasts, cut in strips
FOR THE DIPPING SAUCE:
3/4 cup apricot preserves
1/3 cup reduced fat sour cream

Heat oven to 450 degrees F. Lightly coat a cookie sheet with nonstick cooking spray.

In a large plastic food bag, mix bread crumbs, salt, pepper, and thyme; set aside.

Beat egg with a fork in a medium bowl. Add chicken and stir to coat. Remove 3 strips at a time, let excess egg drip off, then place in bag with crumb mixture. Close top and shake until chicken is well coated. Arrange on prepared cookie sheet, repeat with remaining chicken.

Bake 10 minutes, turning once, until lightly golden and meat is opaque throughout (or until done).

Combine the ingredients for the dipping sauce and serve with the chicken fingers.

TO MAKE AHEAD:
Spoon dipping sauce into small jars or containers with tight fitting lids. Pack chicken fingers in plastic containers. Refrigerate until ready to go, then pack in a cooler.

Makes 4 servings
Source: Nancy L. Dell'aria in Woman's Day magazine