Sunday, November 30, 2008

Chicken Finger w/Honey Sauce

12 oz. boneless skinless chicken breast
2 beaten egg whites
1 Tb. honey
2 c. crushed corn flakes
1/4 tsp. pepper

4 tsp. prepared dijon mustard
1/4 c. honey
1/4 tsp. garlic powder

Rinse chicken and pat dry. Cut into strips about 3 in. long and 3/4 in. wide. In small mixing bowl combine egg white and honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip chicken strips into egg mixture then roll in the crumb mixture to coate. Place on an ungreased baking sheet in a single layer.

Bake at 450 degrees for 11-13 min or until no longer pink.

For sauce - combine all ingredients. Makes 4 servings.

No comments: