Sunday, November 11, 2007
Chicken Fingers with Honey Mustard Sauce
1 lb boneless skinless chicken tenderloins
1 Tablespoon honey
2 egg whites, beaten
2 cups crushed honey graham crackers (I put them in a bag and hit with a hammer)
1/2 teaspoon pepper
Preheat oven to 450. Mix egg whites and honey in shallow bowl. In another shallow bowl, mix graham cracker crumbs and pepper. Dip each tenderloin into the egg/honey and then into the graham cracker crumbs. Shake off any excess. Lay on greased cookie sheet. Bake for 11 - 13 minutes or until done.
Serve with honey mustard sauce.
Honey Mustard Sauce:
1/4 cup honey
4 Tablespoons Dijon mustard
1/4 teaspoon garlic powder
Mix all ingredients together and chill for at least one hour.
Serve with chicken fingers.