Instructions: Combine the lemon juice, soy sauce, mustard, oil and cayenne pepper in a medium-sized bowl. Add the chicken strips and toss well to coat. Cover and refrigerate at least 1 hour, tossing occasionally. Preheat the broiler and lightly grease the broiler pan rack. Place the chicken strips on the rack about 1 inch apart and broil 4-5 inches from the heat for 5 minutes, brushing once with the soy sauce mixture halfway through the cooking. Turn the chicken and broil 5 minutes longer, again brushing with the soy sauce mixture halfway through.

Yield- 4 servings (4 chicken fingers each)

Appropriate for the following diets- healthy family, heart healthy, vegetarian, diabetes, lactose intolerant Menu Idea- This dish also can be served as an appetizer!

JaneStarrs method to make this "freezer friendly":

Cut 2 chicken breasts each into 8 slices, and place in freezer weight Zip-lock bag. Pour marinade into bag and seal well. Freeze. Thaw in refrigerator overnight. Chicken will marinate as it thaws. Broil (or grill) as above being sure to thoroughly cook after last basting.

Description: "A great variation on traditional fat-laden chicken fingers."
Yield: 16 pieces

NOTES :

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