Chicken Fingers with Honey Mustard:
4 skinless/boneless chicken breasts (4 oz each)
1 c. all purpose flour
1/2 t. salt
1/4 t. pepper
3/4 c. skim milk
Pam for frying
Splenda (to taste)
1/4 c. Dijon mustard
Cut chicken in 1/2 x 2 in. strips. For honey mustard sauce, blend
Splenda and mustard in a small bowl. Set aside.
Mix flour, salt and pepper in a shallow bowl. Dip chicken in skim milk.
Roll in flour mixture to coat well. Place chicken on waxed paper.
Spray Teflon skillet w/ Pam. Have heat on med/
high. Divide chicken into batches. Place chicken in an even layer in
skillet. (make sure skillet is well coated w/ Pam). Cook for about 3
min. on each side or till golden brown and crisp. Serve w/ sauce.
Pairs Well With
TIPS: Place flour mixture in a resealable plastic
bag. Dip chicken fingers in the skim milk, then place in bag. Shake all
chicken strips at once to coat.
Serve cold leftovers in pita bread w/ lettuce, tomato and mustard
mixture the next day!