1 cup italian bread crumbs
2 tablespoons grated parmesan cheese
1 garlic clove, minced
1/4 cup vegetable oil
6 boneless skinless chicken breast halves

CRANBERRY ORANGE SAUCE:
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup fresh OR frozen cranberries
1/2 cup orange juice
1/4 cup water

HONEY MUSTARD SAUCE:
2 tablespoons cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard

is a plastic bag, mix bread crumbs and parmesan cheese; set aside. in a small bowl, combine garlic and oil. flatten the chicken to 1/2″ thickness; cut into 1″ wide strips. dip strips in oil; coat with crumb mixture. placed on a greased baking sheet. bake at 350 degrees for 20 minutes or until golden brown.

for cranberry-orange sauce: combine sugar and cornstarch in a saucepan. add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. cook and stir 2-3 minutes more, crushing the berries while stirring.

for honey mustard sauce: dissolve cornstarch in 1 tablespoon water in a saucepan. add honey, mustard and remaining water; bring to a boil over medium heat; boil for 1 minute, stirring constantly.

6 servings