1 ½ lbs.
boneless skinless chicken breasts
¼ cup
water
1
envelope chicken seasoning and coating mix
2 tsp
dried dill (or tarragon)
1 tsp
freshly grated lemon rind (optional)
½ cup mayonnaise
1 Tbsp
fresh lemon juice
Cut chicken breasts into finger-sized pieces. Toss with
water.
 |
| Props to the little thing of seasoning for coming with its own shaker bag. |
Combine chicken seasoning mix, dill and lemon rind in shaker bag. Toss
6-8 pieces of chicken at a time in a bag until evenly coated. Arrange chicken
on ungreased baking pan, and cook for 15-20 minutes at 375F.
 |
| Some wings are more equal than others in terms of seasoning. |
Combine mayonnaise
and lemon juice. Serve as dipping sauce with warm chicken fingers.
 |
| Eating on the couch - don't spill! |
My Rating: 3/5 "The most remarkable thing about this recipe is the lemon mayo. The fingers are fork-food because they came out pretty damp, which is not what I expected from chicken fingers that are supposed to be served with dipping sauce. (I'm not sure if putting them back in the oven might have helped the situation or not.) Even if you eat them with a fork, though, they're still tasty.
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