Cookbook:Jamaican Chicken Fingers with Honey-Mustard Sauce

Cookbook | Ingredients | Recipes | Jamaican Cuisine | Chicken entree

Jamaican Chicken Fingers with Honey-Mustard Sauce
Category Chicken recipes
Servings 4
Time 15 minutes


  • 1 pound (500 g) boneless, skinless chicken breast
  • 2 egg whites
  • 1 tablespoon (15 mL) honey
  • 3 cups (750 mL) cornflakes, crushed to make 1 ½ cups
  • 1 ½ teaspoons (7.5 mL) jerk seasoning
  • ½ cup (125 mL) honey-mustard salad dressing
  • 1 teaspoon (5 mL) grated lime peel
  • 2 mangoes, seeded, peeled, and sliced


  1. Pre-heat oven to 450°F.
  2. Trim fat from chicken.
  3. Cut chicken lengthwise into ¾-inch-wide strips.
  4. In shallow dish whisk together egg whites and honey.
  5. In another shallow dish combine cereal and jerk seasoning.
  6. Dip chicken pieces in egg mixture and then roll dipped pieces in cereal mixture.
  7. Place the cereal-coated pieces in a single layer on an ungreased baking sheet.
  8. Bake at 450°F for 11 to 13 minutes or until tender and no longer pink.
  9. While baking, in small bowl stir together salad dressing and lime peel.
  10. Serve chicken and mango slices with salad dressing mixture.

Notes, tips, and variationsEdit

  • This recipe can also be served as an appetizer; it will make 12 servings.
  • Jerk seasoning can be bought ready-made or you can follow this recipe: Jamaican Jerk Spice