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Make this for: Lunch
This Recipe Makes: 4 Serving(s)
Make these crispy, crunchy chicken fingers and serve with mustard and honey for dipping.
What you'll need
1/2 cupcrushed corn flakes
1 tsp.chopped, fresh basil
4 med(4-ounce) boneless, skinless, chicken breasts (16 oz total)
2 medegg whites, lightly beaten
2 tbsp.spicy Dijon mustard
Step 1 Heat oven to 400-degrees. Spray a baking sheet with nonstick cooking spray.
Step 2 Crush corn flakes and combine with basil. Cut chicken into one-inch pieces; dip into egg whites and roll in crushed corn flakes. Place on baking sheet and bake, 10-12 minutes or until juices run clear. Combine mustard and honey for dipping.