Parmesan Chicken Fingers

Parmesan Chicken Fingers

Less fat and more taste -- what could be better? Because they’re baked, these chicken fingers avoid the calories of
cooking oil. And coating them with a honey mustard dip instead of plain
eggs gives them an extra kick.

Time-saving tip: Crush cornflakes the night before and keep in airtight container or zippered bag. Or let young
kids help crush the cornflakes while you prepare the chicken strips.
(To cut down on mess, put the cornflakes in a large zippered bag and
crush them with a rolling pin.)

Makes 4 servings (4 strips per serving)

Ingredients
1 pound boneless, skinless chicken breasts, cut into 16 strips
1/4 cup orange marmalade
3/4 cup reduced-fat mayonnaise
1/4 cup Dijon mustard
3 tablespoons honey

For crumb coating:
1 3/4 cups crushed cornflakes
1/3 cup grated Parmesan cheese
1/4 cup seasoned whole-wheat bread crumbs

Directions

1. Preheat oven to 425 F.
2. Lay large wire cooling rack inside 10- by 15-inch baking ban. Spray rack with vegetable cooking spray and set aside.
3. In a large bowl, combine mayonnaise, mustard and honey. Divide the mixture and reserve half for dipping sauce.
4. Add chicken to the bowl with the honey mustard mixture and stir to coat.
   
   
5. Combine crushed cornflakes, parmesan cheese and bread crumbs in separate large shallow bowl.
6. Roll chicken strips in crumb mixture and place on wire rack.
7. Bake 15 to 25 minutes or until chicken is cooked throughout and crumbs are golden brown.
8. While chicken bakes, stir orange marmalade into reserved honey mustard mixture. Serve with cooked chicken
   strips.

Nutrition information per serving 450 calories; 10.5 g fat; 90 mg cholesterol; 1,009 mg
sodium; 49 g carbohydrate; 1 g fiber; 41 g protein.