Chicken Fingers with Honey Sauce

Serve these oven-fried chicken strips with bottled barbecue sauce as a quick alternative to the homemade honey sauce.

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  • 12 ounces skinless, boneless chicken breast halves
  • 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
Cut chicken into strips about 3 inches long and 3/4 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 1/4 cup honey, the mustard, and garlic powder. Serve with chicken. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 240, Fat, total (g) 2, chol. (mg) 49, carb. (g) 33, pro. (g) 23, vit. A (RE) 10, vit. C (mg) 1, sodium (mg) 269, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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