Yield: 4 servings
For Chicken Fingers:
In a shallow bowl, stir together crushed cornflakes and pepper.
In a small bowl, combine egg whites and 1 tablespoon honey. Dip chicken strips into egg white mixture and then into cornflake mixture, turning to coat. Place chicken strips in a single layer on baking sheet.
Bake at 450 F. for 11-13 minutes or until chicken is no longer pink.
Stir together 1/4 cup honey, mustard and garlic powder. Serve chicken with sauce.
Please note that some ingredients and brands may not be available in every store.