Baked Chicken Fingers with Honey Mustard Dip and Green Beans
by Jes Mostek
  Home-made chicken fingers, with home-made honey mustard, and green beans as a side-dish.
In addition to the recipes, you will also need the following for this meal:
  1 bag  frozen green beans

Baked Chicken Fingers
by Lisa Blayney
serves: 4
  Baked Chicken Fingers with a crunchy corn-flake crumb coating. Low-fat, healthy alternative to prepaged foods. Quick prep time! I like to serve mine with Curry Sauce and Spinach Salad.
  4 large   Boneless Skinless Chicken Breast
  1   Egg White
  3 T.   Milk
  1 Cup   Corn Flake Crumbs
  1 tsp.   Mrs, Dash Original Seasoning
  1 tsp   Fresh Ground Pepper
  1 tsp.   seasoned salt, optional
    Cooking Spray
  Preheat oven to 375 F.

Cut chicken into long strips.

Beat egg white and milk in a bowl and toss in the chicken. Stir to coat.

Mix together corn flake crumbs with spices in a different bowl.

Spray cookie sheet with cooking spray.

Coat each piece of chicken with crumb mixture using a fork. Arrange on cookie sheet.

Spray tops with cooking spray and place in oven for 20 minutes.
Honey Dijon Dressing
by Jes Mostek
serves: 4
  Delicious Honey Mustard Dressing, that's prefect as either a salad dressing or as a dip for chicken fingers or pretzels!
  1/4 c.   mayo
  1/4 c.   dijon mustard
  1/4 c.   honey
  2 T.   water, optional (to thin dressing)
  Whisk together mayo, dijon, and honey. Stir in water, a little bit at a time to thin dressing, if desired (I only do this when I intend to use as a salad dressing, not when it'll be a dip).