Ingredients Measures Chicken tenders 3/4 pound Egg Whites, lightly beaten 2 Honey 1+1 Tsp Corn Flakes 2 cups Freshly ground peper   Cooking Spray   Reduced-fat mayonnaise  2 Tbsp Dijon Mustard 2 Tsp Salt 1/8 Tsp

Preparation:

1. Preheat oven to 450°F.

2. Combine egg whites and 1 tablespoon honey in a shallow bowl. Combine cornflakes and pepper on a plate.

3. Dip each tender in egg white mixture, then roll in cornflake mixture to coat.

4. Arrange tenders on a baking sheet coated with cooking spray, then bake 11-13 minutes, or until tenders are cooked through.

5. Meanwhile, prepare honey-mustard sauce by combining mayonnaise, mustard, and 1 tablespoon honey until smooth. 6. Sprinkle tenders with salt and serve with dipping sauce on the

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Baked Chicken Fingers With Honey-mustard Sauce

  • Tuesday, April 17, 2012

Ingredients Measures Chicken tenders 3/4 pound Egg Whites, lightly beaten 2 Honey 1+1 Tsp Corn Flakes 2 cups Freshly ground peper   Cooking Spray   Reduced-fat mayonnaise  2 Tbsp Dijon Mustard 2 Tsp Salt 1/8 Tsp
Preparation: 1. Preheat oven to 450°F. 2. Combine egg whites and 1 tablespoon honey in a shallow bowl. Combine cornflakes and pepper on a plate. 3. Dip each tender in egg white mixture, then roll in cornflake mixture to coat. 4. Arrange tenders on a baking sheet coated with cooking spray, then bake 11-13 minutes, or until tenders are cooked through. 5. Meanwhile, prepare honey-mustard sauce by combining mayonnaise, mustard, and 1 tablespoon honey until smooth. 6. Sprinkle tenders with salt and serve with dipping sauce on the side. 

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