Chicken Fingers with Honey Mustard

By John Crowley

  • 1 pound chicken breast, boneless, skinless

  • 1/2 cup low-fat vinaigrette

  • 1/2 cup flour

  • 1 cup corn flakes slightly crushed

  • 1/4 cup honey

  • 2 tablespoons yellow mustard

  1. Preheat oven to 400_F. Cut the chicken into strips. Place the vinaigrette in one bowl, flour in another bowl and corn flakes in a third bowl. Dip each chicken strip in the vinaigrette, then dredge it in flour, dip once more in the vinaigrette and roll in corn flakes. Spray a cookie sheet with nonstick spray. Place the strips on the cookie sheet and bake for 7 minutes. Flip the strips over and continue baking for 7 additional minutes. Remove from oven. Meanwhile, combine the honey and mustard in a small bowl and set aside. Serve the chicken strips with the honey mustard dipping sauce on the side. Serves 4.

Nutritional Facts

335 Calories
6 g Fat
1 g Saturated Fat
31 g Protein
38 g Carbohydrates
1 g Dietary Fiber
507 mg Sodium

snacks chicken chicken/poultry mustard kid-friendly

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