Ingredients
1 cup Italian bread crumbs2 tablespoons grated Parmesan cheese1 garlic clove, minced1/4 cup vegetable oil6 boneless skinless chicken breast halves (5 ounces each)CRANBERRY ORANGE SAUCE:1/4 cup sugar2 teaspoons cornstarch1/2 cup fresh or frozen cranberries1/2 cup orange juice1/4 cup waterHONEY MUSTARD SAUCE:2 tablespoons cornstarch1 cup water, divided1/2 cup honey1/4 cup prepared mustard
Preparation
Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes.
Meanwhile, for cranberry sauce, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring.
For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.
