Chicken Fingers with Chipotle- Honey Sauce
By cserumga
- from Cook This, Not That p 86
- makes 4 servings
- 4
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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
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