Ingredients
12 oz skinless chicken tenders
2 Beaten egg whites
1 tablespoon honey
2 cups cornflakes, crushed
1/4 teaspoon pepper
1/4 cup honey
4 tsp prepared mustard or Dijon-style mustard
1/4 teaspoon garlic powder
Rinse chicken, pat dry with paper towels. In a small mixing bowl combine the egg whites and the 1 tablespoon honey.
In a shallow bowl combine the cornflake crumbs and pepper. Dip the chicken strips into the egg white mixture. Roll in the crumb mixture to coat. Place in a single layer on a ungreased baking sheet.
Bake chicken in a 450º oven for 11 to 13 minutes, or until no longer pink.
Sauce, in a small bowl stir together the 1/4 cup honey, mustard, and garlic powder.
Serve with chicken.
