Chicken Fingers

Prep Time: 14 minutes
Total Time: 24 minutes
Makes 4 servings

1 pound chicken tenders

Salt and ground black pepper

3 egg whites, lightly beaten

2 cups panko bread crumbs

2 tablespoons Dijon mustard

1 tablespoon honey

1. Preheat the oven to 450°F. Coat a baking sheet with cooking spray.

2. Season the chicken with the salt and pepper. Place the egg whites in a shallow bowl. Place the bread crumbs on a plate and season them, too. Dip the chicken tenders into the egg, and then toss in the crumbs, being sure to coat fully.

3. Place the chicken pieces on the baking sheet and bake for 10 to 12 minutes, or until the crumbs have browned and the chicken is no longer pink and the juices run clear.

4. Meanwhile, in a large bowl, combine the mustard and honey.

5. Toss the cooked chicken tenders in the mustard mixture so that they are all evenly coated with the sauce.

Per serving: 251 calories, 32 g protein, 30 g carbohydrates, 1 g fat, 0 g saturated fat, 1 g fiber, 386 mg sodium