Ingredients: 4 skinless, boneless chicken breast 1 cup all-purpose flour 1/2 teaspoon salt 1/2 packet Sazon Goya 1/4 teaspoon pepper 3/4 cup milk or 2 eggs beaten 1/2 cup shreded muenster cheese or queso blanco 1 cup of olive oil 1/4 cup Salsa Lizano 1/4 cup brown mustard 1/2 cup honey

Recipe Info Category: Appetizers Rating: 2 Contributor: Kaila Bryant

Chicken Fingers ala Costa Rica
Sauce Preparation
Pour the Lizano, mustard and honey into a bowl and mix well. Place in refrigerator until ready to serve the chicken.

Meat Preparation
Cut the chicken into 1/2 to 2 inch strips. Mix flour, salt, pepper, and Sazon. Set aside. In a seperate bowl add the milk or eggs. Set aside. In another bowl add the cheese.

Dip the chicken strips into the milk. On one side roll in the cheese. Then roll in flour mixture (use tongs for easier handling). Place chicken on a cold tray or wax paper. Pour 1/4 inch of oil in to a large skillet. Heat over medium high.

Place chicken into the skillet an even layer. Fry, turning once for about 3-4 minutes each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.

One good thing about these chicken fingers is that you can make them a day in advance. Wrap them in foil and refrigerate. Then reheat in oven, on a cookie sheet at a 325° F for about 10 minutes.