Chinese Chicken Fingers
1/3 cup lemon juice
2 tbsp. "soy" sauce
2 tbsp. dijon mustard
1 tsp. oil
1/8 tsp. cayenne pepper
1/4 tsp. salt
1 1/2 lbs. chicken breasts, cut into strips
Combine lemon juice, "soy" sauce, mustard, oil, cayenne pepper, and salt in a medium sized bowl. Add the chicken strips and toss well to coat. Cover and refrigerate at least 1 hour. Place oven rack 5-6" from broiler and preheat broiler to high. Using a rack with a pan underneath, lay chicken strips across the rack about 1 inch apart. Broil 5 minutes. Remove chicken and turn over; brush with marinade. Return to broiler for 5 additional minutes. Serve with rice.
Source: Modified from hometown cookbook
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat