Crunchy chicken fingers with tangy dipping sauce - KATV - Breaking News, Weather and Razorback Sports

Source: www.hhs.gov
http://hp2010.nhlbihin.net/healthyeating/recipedetail.aspx?linkId=12&cId=2&rId=117

Prep Time: 10 minutes
Cook Time: 12 minutes

For chicken:
½ tsp reduced-sodium crab seasoning (or substitute ¼ tsp paprika and ¼ tsp garlic powder for a sodium-free alternative)
¼ tsp ground black pepper
1 tbsp whole-wheat flour
12 oz boneless, skinless, chicken breast, cut into 12 strips
2 tbsp fat-free (skim) milk
1 egg white (or substitute 2 Tbsp egg white substitute)
3 cups cornflake cereal, crushed

For sauce:
¼ cup ketchup
¼ cup 100 percent orange juice
¼ cup balsamic vinegar
2 tbsp honey
2 tsp deli mustard
1 tsp Worcestershire sauce     

1. Preheat oven to 400 ºF.
2. Mix crab seasoning, pepper, and flour in a bowl.
3. Add chicken strips, and toss well to coat evenly.
4. Combine milk and egg white in a separate bowl, and mix well.  Pour over seasoned chicken, and toss well.
5. Place crushed cornflakes in a separate bowl. Dip each chicken strip into the cornflakes, and coat well. Place strips on a nonstick baking sheet. (Discard any leftover cornflake mixture.
6. Bake chicken strips for 10–12 minutes (to a minimum internal temperature of 165 ºF).
7. Meanwhile, prepare the sauce by combining all ingredients and mixing well.
8. Serve three chicken strips with ¼ cup dipping sauce.