Food & Cooking Recipes Dessert & Treats Recipes Ham-Wrapped Chicken Fingers with Apricot-Mustard Dipping Sauce 3.0 (22) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Lisa Hubbard Servings: 4 Yield: 12 A covering of ham gives our crispy oven-baked chicken fingers a tasty twist; serve with apricot-mustard dipping sauce. Ingredients 2 ½ tablespoons unsalted butter, melted, plus more for baking sheet 12 chicken tenderloins, tendons removed Salt and freshly ground pepper 6 thin slices of Black Forest or other cured ham, halved diagonally 1 cup plain breadcrumbs ¼ cup finely grated Parmesan cheese ½ cup all-purpose flour 2 large eggs, lightly beaten with 2 teaspoons water ¼ cup apricot jam 2 tablespoons Dijon mustard Directions Preheat oven to 375 degrees. Butter a large, rimmed baking sheet, and set aside. Season chicken with salt and pepper. Wrap each piece in 1 ham slice. Stir together breadcrumbs, melted butter, and cheese in a wide shallow bowl. Put the flour and egg mixture in separate bowls. Dredge chicken pieces in flour, then dip in egg mixture and breadcrumb mixture, pressing to coat completely. Transfer coated chicken to prepared baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes. Meanwhile, melt jam with 1 tablespoon water in a small saucepan over medium-low heat. Stir in mustard; cook until just heated through. Cover to keep warm. Let chicken fingers cool slightly. Serve with dipping sauce. Rate it Print