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Crunchy Baked Chicken Fingers
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| Serves: Prep: 10min Cook: 10min Total: 20min | |
| 1 lb | boneless, skinless chicken tenders |
| salt | |
| black pepper to taste | |
| 3 | egg whites, lightly beaten |
| 2 cups | panko bread crumbs |
| 2 tablespoons | dijon mustard |
| 1 teaspoon | chipotle pepper puree |
| 1 Tbsp | honey |
| DIRECTIONS Preheat the oven to 450°F season the chicken with salt and pepper. Place egg whites in a shallow bowl, and crumbs (season them too) on a plate. Dip the tenders into the egg and toss them in the crumbs. Place the breaded chicken pieces on a baking sheet coated with nonstick cooking spray; bake for 10 to 12 minutes, until the crumbs have browned and the chicken is firm. Combine the mustard, chipotle, and honey in a large bowl. Toss the cooked chicken tenders in the mixture so they are all evenly coated NUTRITIONAL FACTS PER SERVING CALORIES 250.8 CAL | |
| 0.8 G | FAT |
SATURATED FAT 0 G
SODIUM 386.2 MG
CARBOHYDRATES 29.5 G
TOTAL SUGARS 5.2 G
DIETARY FIBER 1.1 G
PROTEIN 32.1 G
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