Chicken Fingers with Honey Sauce

2 Boneless Skinless Chicken Breasts cut into strips

2 Beaten Egg Whites

1 Tbs Honey

2 Cups Cornflakes, crushed

1 tsp Pepper

1/4 cup Honey

4 tsp Prepared Mustard or Dijon-Style Mustard (I used Dijon)

1/4 tsp Garlic Powder

1. Rinse chicken, pat dry with paper towels. In a small mixing bowl combine the egg whites and the 1 Tbs 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 coat. Place in a single layer on a ungreased baking sheet. Bake chicken in a 450º oven for 11 to 13 minutes, or until no longer pink. 

2. Meanwhile, for sauce, in a small bowl stir together the 1/4 cup honey, mustard, and garlic powder. Serve with chicken.