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.