Chicken Fingers with Honey Mustard:


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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

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!


Ingredients You'll Need

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
HONEY MUSTARD:
Splenda (to taste)
1/4 c. Dijon mustard


Directions

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.


Questions, Comments & Reviews



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