Crispy Chicken Fingers

12 ounces skinless, boneless chicken breast halves
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon prepared mustard
2 cups cornflakes, finely crushed
Dash of black pepper

Preheat oven to 450°F. Cut chicken into 3 x 3/4 inch strips. In a shallow dish, combine egg, honey and mustard. In another dish, stir together cornflake crumbs and pepper. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an ungreased baking sheet. Bake about 12 minutes or until outsides are golden and chicken is no longer pink.

Yield: 4 servings

Note: Add 1/2 teaspoon dried basil and oregano to the cornflake mixture for an Italian twist; try a pinch of chipotle chili powder for Mexican flair.

Sauce Suggestions
Homemade Honey Mustard: 1/4 cup dijon mustard + 1 teaspoon honey
Kicked-Up Ketchup: 1/4 cup ketchup + pinch chili powder
Zesty Sour Cream: 1/2 cup low-fat sour cream + fresh lime + fresh cilantro
Spiced Mayo: 1/2 cup low-fat mayo + 1 teaspoon dried dill + 1 teaspoon garlic powder

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