- 2 1/2 tablespoons unsalted butter, melted, plus more for baking sheet
- 12 chicken tenderloins, tendons removed
- Salt and freshly ground pepper
- 6 thin slices Black Forest or other cured ham, halved diagonally
- 1 cup plain breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten with
- 2 teaspoons water
- 1/4 cup apricot jam
- 2 tablespoons Dijon mustard
- 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.