Crunchy Chicken Fingers

Makes: 4 servings

Ingredients

• 12 ounces skinless, boneless chicken-breast halves
• 1 egg, lightly beaten
• 1 tablespoon honey
• 1 teaspoon yellow mustard
• 1 cup packaged cornflake crumbs or 2 cups cornflakes, finely crushed
• 1/4 teaspoon salt
• Dash ground black pepper
• Ketchup (optional)

Directions

1. Heat oven to 450°F. Cut chicken into 3/4-inch strips. In a shallow dish, combine the egg, honey, and mustard. In another shallow dish stir together cornflake crumbs, salt, and pepper. Dip chicken strips into the egg mixture; roll them in crumb mixture to coat evenly.
2. Arrange chicken strips on a baking sheet. Lightly spray with nonstick cooking spray. Bake 12 to 15 minutes, or until chicken is cooked through. Serve with ketchup, if desired.