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 400F. 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.

Nutritional Facts

Serving Size 4 chicken fingers with sauce
Amount Per Serving
Calories 335
Total Fat 6 g
Saturated Fat 1 g
Protein 31 g
Total Carbohydrate 38 g
Dietary Fiber 1 g
Sodium 507 mg

chicken chicken/poultry baked b vitamins dairy free dinner main dish

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