Recipe for Chicken Fingers And Honey Sauce
Chicken, Poultry & Duck

CHICKEN FINGERS AND HONEY SAUCE

    Chicken Fingers and Honey Sauce

    12 ounces skinless chicken tenders
    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

    Rinse chicken, pat dry with paper towels. 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 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 at 450 degrees F for 11 to 13 minutes, or until no longer pink.

    Meanwhile, for sauce, in a small bowl stir together the 1/4 cup honey, mustard, and garlic powder. Serve with chicken.

    Makes 4 servings.

    Calories 230 Total Fat 2g Fiber 1g Sodium 275mg

    5 WW points

    Source: Better Homes and Gardens Lowfat and Luscious


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