Chicken Fingers with Chipotle- Honey Sauce

By cserumga

- from Cook This, Not That p 86

- makes 4 servings

Ingredients

• - 1 lb boneless, skinless chicken tenders
• - salt and pepper
• - 3 egg whites, lightly beaten
• - 2 cups panko bread crumbs
• - 2 T. Dijon mustard
• - 1 tsp chipotle pepper puree
• - 1 T. honey

Details

Servings 4

Preparation

Step 1

- Preheat the oven to 450F. Season the chicken with salt and pepper. Place the egg whites in a shallow bowl. Place the crumbs on a plate and season those too. Dip the chicken tenders into the egg, then toss in the crumbs, being sure to fully coat.

- Place the breaded chicken pieces on a baking sheet coated with nonstick cooking spray and back for 10 to 12 minutes, until the crumbs have browned and the chicken is firm.

- Combine the mustard, chipotle, and honey in a large bowl. Toss the cooked chicken tenders in the mixture so they are all evenly coated with the spicy-sweet sauce.


Per serving: 250 calories, 1.5g fat (0g saturated), 350mg sodium