Chicken fingers? Yes you can make these healthy too!

Ingredients 12 ounces skinless, boneless chicken-breast halves 1 egg, slightly beaten 1 tablespoon honey 1 teaspoon prepared mustard 2 cups cornflakes, finely crushed Dash of black pepper

Instructions:

1. Preheat oven to 450 degrees F. Cut chicken into 3-by-3/4-inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper.

2. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an ungreased baking sheet.

3. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.

Ditch the standard ranch dressing and stir up one of these low-cal sauces.

1/4 cup Dijon mustard + 1 teaspoon honey = Homemade Honey Mustard

1/4 cup ketchup + pinch chili powder = Kicked-Up Ketchup

1/2 cup low-fat sour cream + fresh lime + fresh cilantro = Zesty Sour Cream

1/2 cup low-fat mayo + 1 teaspoon dried dill + 1 teaspoon garlic powder = Spiced Mayo