Chicken Fingers with two dipping sauces

By kscribner

Serves 4
Prep time: 20 minutes
Total time: 1 hour 20 minutes

Ingredients

• Chicken Fingers with two dipping sauces:
• 1/2 cup low-fat buttermilk
• 2 teaspoons honey
• 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1-inch-wide strips
• 2/3 cups plain dried breadcrumbs
• 3 tablespoons vegetable oil, plus more for rack
• Coarse salt
• 3 tablespoons apricot jam
• 7 teaspoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/2 cup crumbled blue cheese
• 1 scallion, thinly sliced
• Oven roasted asparagus:
• 1 1/2 pounds medium-thick asparagus
• 2 teaspoons olive oil
• Coarse salt and freshly ground pepper

Preparation

Step 1

If marinating the chicken in a resealable bag, place it on a plate to catch any drips.

In a large bowl or resealable plastic bag, combine ½ cup buttermilk and honey. Add chicken, and refrigerate at least 1 hour or up to overnight, turning occasionally.

Heat broiler. Spread breadcrumbs on a plate. Lift chicken from buttermilk; dredge in breadcrumbs, patting them in. Lightly oil a rack large enough to hold chicken in a single layer; place rack on a baking sheet. Arrange chicken on a rack, and brush chicken with oil.

Broil 4 inches from heat source (without turning), until chicken is golden brown and cooked through, 6 to 8 minutes. Remove from oven; sprinkle with salt.

Meanwhile, prepare sauces: In a small bowl, stir together jam, 6 teaspoons lemon juice, and mustard. In a separate bowl, stir together blue cheese and remaining ¼ cup buttermilk and teaspoon lemon juice; sprinkle with scallion. Serve sauces with chicken fingers.


Oven roasted asparagus:

The intense dry heat of the oven concentrates and deepens flavor.

Preheat oven to 475°. Prepare 1 ½ pounds medium-thick asparagus (see Rinse and Snap). On a rimmed baking sheet, toss asparagus with 2 teaspoons olive oil; season with coarse salt and ground pepper.

Roast until lightly browned and tender, 8 to 10 minutes (depending on thickness).