Healthy, Low-Calorie Chicken Fingers
Dreading the treadmill time you'll have to clock to burn off these babies? No worries. Our chicken fingers taste just like the real thing — but with about a tenth of the fat. Pair 'em with one of our diet-friendly dipping sauces!
- 12 ounces chicken-breast halves, skinless boneless
- 1 egg, slightly beaten
- 1 tablespoon honey
- 1 teaspoon prepared mustard
- 2 cups cornflakes, finely crushed
- Dash black pepper
Adapted from fitnessmagazine.com
Preheat oven to 450 degrees F. Cut chicken into 3-by-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 un-greased baking sheet.
Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.