Serve these oven-fried chicken strips with
your favorite barbecue sauce as a quick alternative to the honey
sauce.
Chicken Fingers with
Honey Sauce
12 ounces skinless, boneless chicken breast
halves
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
- Cut chicken into strips about 3 inches
long and 3/4 inch wide.
- 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 chicken strips into the
egg white mixture, then roll in the crumb mixture to coat.
- Place in a single layer on an ungreased
baking sheet. Bake chicken in a 450°F (230°C) 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, the mustard, and garlic powder.
Serve with chicken.
Makes 4 servings.
Nutritional facts per serving (1/4 of recipe):
calories: 240, total fat: 2g, saturated fat: 0g, cholesterol:
49mg, sodium: 269mg, carbohydrate: 33g, fiber: 0g, protein: 23g,
vitamin A: 1%, vitamin C: 2%, calcium: 2%, iron: 7%
Recipe provided by Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening,
decorating and more. © 2003 Meredith Corporation. All Rights
Reserved.
