Name: Cornflake-Crusted Chicken Fingers with Rosemary-Sweet Potato Pan Fries and Chutney Dipping Sauce
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: Serves 2
Cuisine: American
Ingredients: Leaves of 1 sprig fresh rosemary, minced; 2 tbsp Dijon mustard; ½ cup/55 g cornflake crumbs (a box of prepared crumbs saves time); 2 boneless, skinless chicken breast halves, each cut crosswise on the diagonal into 6 slices; ¼ cup/55 g of your favorite chutney from a jar; Salt and Freshly ground black pepper; 2 medium or 1 large sweet potato, peeled and cut into sticks about 6 in/15 cm long and no more than ½ in/12 mm wide (see “It’s that easy”); 2 tsp olive oil, plus 3 tbsp, or more if needed; 2 tbsp mayonnaise

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr

Appears in

One Pan, Two Plates

By Carla Snyder

Published 2013

About

It may have a bit of an image problem, but I give a big thumbs-up to the crispy chicken finger. I don’t like to use those overpriced tenders with that pesky tendon that runs through the length; cutting your own from a good-quality breast is easy, and highlights the virtues of America’s favorite white meat. Quick-cooking slices dredged in crispy cornflake crumbs (conveniently, you can now buy prepared crumbs in boxes), my crunchy chicken digits are accompanied by a dipping sauce of Major Gre