Spicy Honey Mustard Chicken Fingers

This recipe is a true "Carley's Creation". I used the foodnetwork magazine Chicken Fingers with Curried Ketchup recipe as a starter, but I ended up changing pretty much the whole thing. I used Emeril's Creole Seasoning that I had left over from the Alfredo Lasagna.

Spicy Honey Mustard Chicken Fingers

Ingredients

• Cooking spray
• 2 large eggs
• 2 tablespoon honey mustard
• 1 tablespoon spicy brown mustard
• 2 tablespoons of Emeril's Creole Seasoning (See recipe below)
• 1 cup panko (Japanese breadcrumbs)
• 2 skinless, boneless chicken breasts, cut into 1-inch-wide strips ( used kitchen sheers) 

Directions

Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, and mustard in a shallow bowl. Mix the panko with the Creole Seasoning in another bowl.

Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.

Serve with ketchup or on top of a salad. Yum!

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.