Baked Chicken Fingers With Honey-mustard Sauce

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	273
Total Fat	6 g
Saturated Fat	1 g
Sodium	748 mg
Total Carbohydrate	45 g
Dietary Fiber	1 g
Protein	10 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Chicken tenders	¾ pound
Egg whites, lightly beaten	2
Honey	1 + 1 tablespoons
Cornflakes, finely crushed	2 cups
Freshly ground pepper to taste
Cooking spray
Reduced-fat mayonnaise	2 tablespoons
Dijon mustard	2 tablespoons
Salt	1/8 teaspoon

Directions
Preheat oven to 450°F.
Combine egg whites and 1 tablespoon honey in a shallow bowl. Combine cornflakes and pepper on a plate.
Dip each tender in egg white mixture, then roll in cornflake mixture to coat.
Arrange tenders on a baking sheet coated with cooking spray, then bake 11-13 minutes, or until tenders are cooked through.
Meanwhile, prepare honey-mustard sauce by combining mayonnaise, mustard, and 1 tablespoon honey until smooth.
Sprinkle tenders with salt and serve with dipping sauce on the side.

Exchanges
5 very lean meats; 2 starches

Side Suggestions: Chopped Salad
Toss 2 cups chopped romaine lettuce with 1 small chopped cucumber, 1 chopped tomato, and 1 chopped yellow bell pepper. Top with crumbled bleu cheese and salad dressing.

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