Chicken Fingers and Honey Sauce
12 ozs. skinless chicken tenders
2 Beaten egg whites
1 tablespoon honey
2 cups cornflakes, crushed
1/4 teaspoon pepper
1/4 cup honey
4 teaspoons prepared mustard
or Dijon-style mustard
1/4 teaspoon garlic powder
Rinse chicken, pat dry with paper towels. In a small mixing bowl combine the egg
whites and the 1 tablespoon honey.
In a shallow bowl combine the cornflake crumbs and pepper.
Dip the chicken strips into the egg white mixture. Roll in the crumb mixture to
Place in a single layer on a ungreased baking sheet. Bake
chicken in a 450° F. oven for 11 to 13 minutes, or until no longer pink.
Meanwhile, for sauce, in a small bowl stir together the 1/4 cup honey, mustard,
and garlic powder. Serve with chicken.
Makes 4 servings
Calories 230 Total Fat 2g Fiber 1g Sodium 275mg
WW Points: 5
Better Homes and Gardens Lowfat and Luscious