Ham-Wrapped Chicken Fingers With Apricot-Mustard Dipping Sauce

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Martha Stewart


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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 of 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

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