Finger Lickin’ Blueberry Mustard Chicken Fingers with Steamed Barbeque Broccoli *Heart Healthy*

There will be none left over…better make double what you think you should!  The dipping sauce is simply divine.  And, heart-healthy, baked not fried chicken, makes all the difference.


For the chicken fingers:

  • 1 egg
  • 3 T Brownwood Farms Famous Kream Mustard (Add to Cart)
  • 1 cup skim milk
  • 1 t garlic powder
  • 1 T Kosher salt
  • 2 cups whole wheat bread crumbs
  • 3 skinless, boneless, chicken breasts, cut into 1 inch wide strips

For the broccoli:

  • 1 bunch broccoli, cut into florets
  • 2 T Brownwood Farms Barbeque Mustard Glaze (Add to Cart)

For the sauce:

  • ½ jar Brownwood Farms Famous Kream Mustard (Add to Cart)
  • ⅓ jar Brownwood Farms Blueberry Premium Pie Filling


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Set a rack on a baking sheet and mist with cooking spray.
  3. Put chicken strips in a resealable plastic bag.   Whisk together egg, milk, mustard, and garlic powder.   Pour mixture in with chicken and refrigerate for up to 4 hours.
  4. In another plastic bag, mix the breadcrumbs, and 1 T of kosher salt.
  5. Put chicken in the bag and liberally coat.
  6. Place the chicken on the rack and bake until golden brown, approximately 20 minutes.
  7. Meanwhile bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli and cover;  steam until crisp and tender, about 8-10 minutes. As soon as the broccoli is finished, mix in the Barbeque Mustard Glaze (Add to Cart).
  8. Mix the two Brownwood sauces together to make your dipping sauce and enjoy!

Total time: 35 minutes