Smoky Chicken Fingers With Honey-Mustard Dip

Ingredients

• 1 teaspoon barbecue seasoning smoked such as Hickory Liquid Smoke
• 0.3 teaspoon pepper black
• 0.3 cup dijon mustard 
• 0.5 cup breadcrumbs dry
• 0.5 cup milk fat-free
• 0.5 cup flour all-purpose
• 2 teaspoons garlic and herb seasoning 
• 0.3 cup honey 
• 0.5 cup quick-cooking oats 
• 0.5 teaspoon salt 
• 2 pounds chicken breasts boneless skinless cut into 2-inch strips

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 40
2. Coat a large baking sheet with cooking spray.
3. In a shallow dish, combine the flour, salt, and pepper.
4. Mix with a fork to combine. In a separate shallow dish, combine milk and liquid smoke. In a third shallow dish, combine breadcrumbs, oats, and garlic seasoning.
5. Dip chicken into flour, and turn to coat both sides; shake off any excess flour.
6. Transfer chicken to milk mixture and turn to coat.
7. Transfer to the breadcrumb-oat mixture, and turn chicken to coat.
8. Place chicken on prepared baking sheet, and spray tops of strips with cooking spray.
9. Bake 25 minutes, until chicken is cooked through and crust is browned.
10. Meanwhile, in a medium bowl, whisk together mustard and honey.