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Chicken >> Chicken Fingers With Honey Sauce
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Chicken >> Chicken Fingers With Honey Sauce


12 Ounces Skinless, Boneless Chicken Breast Halves 2 Beaten Egg Whites 1 Tablespoon Honey 2 Cups Cornflakes, Crushed ¼ Teaspoon Pepper ¼ Cup Honey 4 Teaspoons Prepared Mustard Or Dijon-style Mustard ¼ Teaspoon Garlic Powder
Cut Chicken Into Strips About 3 Inches Long And ¾ Inch Wide.
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 Chicken Strips Into The Egg White Mixture, Then Roll In The Crumb Mixture To Coat.
Place In A Single Layer On An Ungreased Baking Sheet.
Bake Chicken In A 450 Degree F Oven For 11 To 13 Minutes Or Until No Longer Pink.
Meanwhile, For Sauce, In A Small Bowl Stir Together The ¼ Cup Honey, The Mustard, And Garlic Powder.
Serve With Chicken.

Makes 4 Servings. You can serve with your family and friends.
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