Favorite Food Thursday – Chicken Fingers with Honey Mustard Sauce

August 13 – Chicken Fingers With Honey Mustard Sauce  chicken fingers

I love this recipe because it’s gluten-free. But you don’t have to be allergic to wheat to enjoy it. The corn flakes give the chicken a pleasant taste. I usually serve them with fries and a salad.

2 cups corn flakes

½ tsp poultry seasoning

¼ tsp ground black pepper

3 tbsp egg substitute

3 tbsp skim milk

3 lbs boneless skinless chicken breasts

Non-stick cooking spray.

Honey Mustard Sauce

¼ cup plus 2 tbsp nonfat mayo

3 tbsp spicy mustard

3 tbsp honey

2 tbsp lemon juice.

Place the corn flakes into a food processor and crumble. Combine crumbs, poultry seasoning, and proper in a shallow pan. Mix well.

Combine the egg substitute and mile in another shallow pan.

Cut each chicken breast into 5 long strips. Dip each strip in the egg mixture then the crumb mixture turning to coat each side with the crumbs.Bake at 400 F for 20 minutes turning once. Mix the sauce ingredients together and sever on the side.

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