Ingredients
2 T honey
1 egg white
2 lb skinless, boneless, chicken breasts
cut into 1 ½ inch chunks
1C cornflake crumbs
½ tsp salt
½ C RC mayonnaise
¼ C Dijon mustard
Preheat the oven to 400°F; spray a large baking sheet with nonstick cooking spray. In a
large bowl, mix 1 tablespoon of the honey and the egg white; add the chicken and stir to coat.
Transfer the chicken to a colander and set over a large bowl.
On a sheet of wax paper, combine the cornflake crumbs and salt. One at a time, dip the
chicken pieces into the crumbs, then place on the baking sheet. Spray the tops of the chicken
lightly with non-stick cooking spray. Bake until the chicken is cooked through, 8-10 minutes.
Meanwhile, in a small bowl, mix the mayonnaise, mustard and the remaining 2
tablespoons of honey. Serve the chicken nuggets with the dipping sauce.
Per serving: 192 calories, 7g total fat, 1g saturated fat, 55mg cholesterol, 332mg sodium, 11g
total carbohydrate, 0g dietary fiber, 21g protein, 19mg calcium.
TIP: Freeze leftovers, thaw completely, and reheat at 350°F.
