Make this for: Lunch
This Recipe Makes: 4 Serving(s)
Make these crispy, crunchy chicken fingers and serve with mustard and honey for dipping.
What you’ll need
1/2 cup crushed corn flakes1 tsp. chopped, fresh basil4 med (4-ounce) boneless, skinless, chicken breasts (16 oz total)2 med egg whites, lightly beaten2 tbsp. spicy Dijon mustard2 tbsp. honey
Heat oven to 400-degrees. Spray a baking sheet with nonstick cooking spray.
Crush corn flakes and combine with basil. Cut chicken into one-inch pieces; dip into egg whites and roll in crushed corn flakes. Place on baking sheet and bake, 10-12 minutes or until juices run clear. Combine mustard and honey for dipping.
Meat/Meat Substitutes: Very Lean: 3Carbohydrate: 1