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Chicken Fingers with Two Dipping Sauces
- 1/2 cup low-fat buttermilk
- 2 teaspoons honey
- 1 pounds boneless skinless chicken breast halves, cut crosswise into 1-inch-wide strips
- 2/3 cups plain dried breadcrumbs
- 3 tablespoons vegetable oil plus more for rack
- Coarse salt
- 3 tablespoons apricot jam
- 7 teaspoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/2 cup crumbled blue cheese
- 1 scallion thinly sliced
Directions:View on PBS Food
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