Parmesan-Crusted Chicken with Creamy Honey Mustard Dip

I tried this recipe last night and it was a huge hit. I really loved it and it was not very difficult. I saw it on the Food Network last week and wanted to try it so I found the recipe online. I am not a mustard fan, either, but this honey mustard is very good. I really enjoyed it.

Parmesan-Crusted Chicken
Cooking spray
1/3 cup all-purpose flour
Salt and ground black pepper
1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips
1/3 cup milk
1/3 cup grated Parmesan
1/2 cup quick-cooking oats
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon dried oregano

Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray (I used a 9x13).
In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through (I had to cook longer, but I had doubled the amount of chicken and used a baking dish so I don't think it cooked as quickly. I think a cookie sheet would have worked better--as it said).

Creamy Honey Mustard Dip
1/2 cup sour cream, regular or low-fat
2 teaspoons Dijon mustard (I just used French's because that's what I had)
2 teaspoons honey

Whisk all together in a bowl. Serve with the chicken strips.