Chicken Fingers with Honey Sauce (From: The Big Book of Family Dinners)
- 12 oz. Skinless boneless chicken breasts halves (I only used 2 breasts)
- 2 beaten egg whites
- 1 T. honey
- 2 c. cornflakes (I used ritz crackers with a little sugar instead)
- ½ t. pepper
- ¼ c. honey
- 4 T. Dijon mustard ( I used honey dijion as that's what we had)
- ¼ t. garlic powder
Cut the chicken breasts into strips about 3 inches long and ¾ inches wide.
In a small mixing bowl combine the egg whites and 1-tablespoon honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip chicken strips into the egg white mixture, then roll in the crumb mixture to coat.
Place in a single layer on the ungreased baking sheet. Baked chicken in a 450 degree oven for 11 to 13 minutes or until no longer pink.
Meanwhile, for sauce, in a small bowl stir together the ¼ cup honey, the mustard, and garlic powder. Serve with chicken.