I figured this is right up your alley.

Supper tonight was homemade chicken fingers with a dipping sauce. I
made the sauce with you and some of the goormet types here in mind.
'-) Sometimes I hate to cook.

I sliced two boneless and skinless chicken breasts on the bias a bit,
about 2/3" wide, rolled them in a mixture of some seasoned bread crumbs
made from some little toast-y canape base thingies I bought a year or so
ago at Cost Plus World Market whizzed to crumbs in a chopper with some
slivered almonds. I seasoned the mixture with some Penzeys Old World
Seasoning and some of their Half Sharp Hungarian Paprika. From the
crumbs into a beaten egg white (soft foam stage) then back into the
crumbs.

I baked them on an ungreased baking sheet at 375 for about 18 minutes
then served them a dunking sauce made from some apple butter that I
thinned with some Wish Bone Russian Dressing and some of TJ Orange
Muscat Vinegar.

We liked the sauce. :-P

I'd like to make these when The Kid is here -- she likes McNuggets
(light a candle) and might like these. These have to be better for her
than Mickey D's stuff.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007