1 lb. chicken breast, boneless, skinless
1/2 C. low-fat vinaigrette
1/2 C. flour
1 C. corn flakes slightly crushed
1/4 C. honey
2 T. yellow mustard

Preheat oven to 400ºF. Cut the chicken into strips. Place the vinaigrette in one bowl, flour in another bowl and corn flakes in a third bowl. Dip each chicken strip in the vinaigrette, then dredge it in flour, dip once more in the vinaigrette and roll in corn flakes. Spray a cookie sheet with nonstick spray. Place the strips on the cookie sheet and bake for 7 minutes. Flip the strips over and continue baking for 7 additional minutes. Remove from oven. Meanwhile, combine the honey and mustard in a small bowl and set aside. Serve the chicken strips with the honey mustard dipping sauce on the side.

Yield: 4 servings
Serving Size 4 chicken fingers with sauce

Calories: 335
Fat: 6g
Fiber: 1g