Tuesday, August 10, 2010

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 450ยบ 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.

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